Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini

Name: Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 garlic cloves, minced; 1/2 -1 lemon juiced; 1/2 cup Tahini paste; 1/4 tsp salt; 1/4 -1/2 cup water to thin to desired consistency; 1 Tbsp olive oil; 1 cup quinoa; 2 cups vegetable broth or water; 400 g cubed squash; 1 bunch broccoli; 1 can rinsed chickpeas; 2 Tbsp herbed infused olive oil; 2 tsp chili powder; 1/2 tsp salt; 2 cooked beets, sliced thinly; 6 radishes, sliced; 2 mini cucumbers, sliced; 1 avocado sliced; 2 Tbsp, hemp seeds; 2 Tbsp, black and white sesame seeds

by Lisa Kotler

4 servings

1 hr

This meatless Monday meal rocked with flavour, crunch, protein, and it was delicious. The base of this bowl is quinoa. I roasted cubed squash, broccoli, and chickpeas which I seasoned with olive oil infused with herbs and added salt and chili powder. Once the quinoa and veggies were cooked, I built the bowl by adding sliced beets, radish, cucumber, sesame seeds, hemp seeds, avocado, and topping it with a drizzle of lemon tahini vinaigrette. It was a filling meal for my family, but you could also add a hard-boiled sliced egg for extra protein. The Tahini dressing will keep in the fridge for a week. I like using dellaterra.ca olive oil and they ship across Canada. Use promo code kotlerskitchen for a discount.

vegan protein bowl with roasted veggies and lemon garlic tahini

Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini

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Recipe details

Yield 4 servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

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% Daily value

Ingredients

Lemon Garlic Tahini Dressing

2 garlic cloves, minced
1/2 -1 lemon juiced
1/2 cup Tahini paste
1/4 tsp salt
1/4 -1/2 cup water to thin to desired consistency
1 Tbsp olive oil

Quinoa

1 cup quinoa
2 cups vegetable broth or water

Roasted Vegetables and Chickpeas

400 g cubed squash
1 bunch broccoli
1 can rinsed chickpeas
2 Tbsp herbed infused olive oil
2 tsp chili powder
1/2 tsp salt

Toppings

2 cooked beets, sliced thinly
6 radishes, sliced
2 mini cucumbers, sliced
1 avocado sliced
2 Tbsp, hemp seeds
2 Tbsp, black and white sesame seeds

Instructions

Lemon Garlic Tahini Dressing

Combine and mix well.

Roasted Vegetables and Chickpeas

Mix all ingredients together in a bowl so that the veggies and chickpeas are well coated.
Layout in a single layer on a parchment-lined sheet pan.
Roast in a 400-degree oven for 30 min or until the veggies have softened and browned, turning a couple of times so that all sides get brown.
Remove from oven and set aside.

Quinoa

Follow package instructions.

Building a bowl

Add 1/4 cup of quinoa to a bowl
Add the desired amount of each veggie, chickpeas, avocado, radish, beets, cucumber.
Top with sesame seeds, hemp seeds, and a drizzle of tahini dressing.
Enjoy!

Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini

Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini

Recipe details

Ingredients

Lemon Garlic Tahini Dressing

Quinoa

Roasted Vegetables and Chickpeas

Toppings

Instructions

Lemon Garlic Tahini Dressing

Roasted Vegetables and Chickpeas

Quinoa

Building a bowl

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Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini

Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini

Recipe details

Ingredients

Lemon Garlic Tahini Dressing

Quinoa

Roasted Vegetables and Chickpeas

Toppings

Instructions

Lemon Garlic Tahini Dressing

Roasted Vegetables and Chickpeas

Quinoa

Building a bowl

Popular Recipe Book

More Recipes