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

Show Nutrition Info

Per serving

% 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!

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