High Protein Roasted Winter Vegetable Nourish Bowl

A nourishing bowl packed with protein, fiber, and vibrant flavors from roasted winter vegetables and creamy tahini dressing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American, Healthy

Calories: 360

Ingredients Method Notes

Ingredients

Grains

1 cup Quinoa Ensure quinoa is rinsed before cooking.

Vegetables

2 cups Assorted winter vegetables (Brussels sprouts, carrots, sweet potatoes) Chop into bite-sized pieces.

Dressing

2 tablespoons Tahini Adjust with water or broth for desired consistency.
2 tablespoons Lemon juice Freshly squeezed for best flavor.
2 cloves Garlic Minced.
1 cup Water or vegetable broth Use enough to achieve desired dressing consistency.

Seasoning

2 tablespoons Olive oil To toss vegetables.
to taste Salt Adjust according to preference.
to taste Pepper Adjust according to preference.

Method

Preparation

Preheat the oven to 400°F (200°C).
Cook quinoa according to package instructions and set aside.
Chop the winter vegetables into bite-sized pieces and toss them in a generous drizzle of olive oil, salt, and pepper.

Cooking

Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes, or until they are tender and lightly caramelized.
Meanwhile, in a small bowl, whisk together tahini, lemon juice, minced garlic, and add enough water or vegetable broth to achieve your desired dressing consistency.
Once the veggies are roasted and fragrant, combine them with the cooked quinoa in a large bowl.
Drizzle the tahini dressing over the nourish bowl and serve warm, garnished with extra lemon zest or herbs if you like.

Notes

Feel free to use any winter vegetables you enjoy! For added flavor, consider marinating the chopped vegetables in olive oil, salt, and pepper for about 30 minutes before roasting. The dish can be stored in an airtight container in the refrigerator for up to 4 days.