Roasted Vegetable Grain Bowl with Creamy Tahini Dressing
This Roasted Vegetable Bowl is your meatless meal prep BFF. Heaps of in tact grains are piled with roasted vegetables and a creamy tahini dressing.
Author: Maddie Augustin
Ingredients
3large carrots
2cupshave brussels sprouts
3tbspolive oil
2tspgarlic powder
2tspsaltplus a pinch
1cupquinoa
1cupfarro
3cupswater
Fresh capers for garnish
Dressing
2tbsptahini
¼cupricotta
½lemonjuiced
1tspsalt
½tspgarlic powder
2tbspolive oil
Instructions
Preheat oven to 425F
In a medium saucepan, combine quinoa, farro, and water. Bring to a boil.
Reduce heat to low, cover, and cook for 12-13 minutes.
Prepare veggies by slicing carrots and cutting brussels sprouts into shreds. Toss with olive oil, garlic powder, and salt. Spread in a single layer on a baking sheet and bake for 20-25 minutes, or until carrots are tender.
Prepare dressing by whisking together tahini, ricotta, lemon juice, salt, garlic powder, and olive oil.
Store components separately for meal prep and build grain bowls, reheating the grains and vegetables before topping with dressing and enjoying warm!