Roasted Root Vegetables with Quinoa & Zesty Tahini Dressing

Roasted Root Vegetables with Quinoa & Zesty Tahini Dressing

Indulge your taste buds in a symphony of flavors with our delectable dish: Roasted Root Vegetables with Quinoa & Zesty Tahini Dressing. This culinary masterpiece combines the earthy richness of roasted root vegetables, the wholesome goodness of quinoa, and the vibrant kick of a zesty tahini dressing. Each bite offers a harmonious blend of textures and tastes, showcasing the natural sweetness of the vegetables, the nutty crunch of quinoa, and the bold, tangy notes of the tahini dressing. Elevate your dining experience with this nutritious and flavorful ensemble that not only satisfies your palate but also nourishes your body with a medley of essential nutrients. Prepare to embark on a culinary journey that celebrates the art of wholesome and delicious eating.


Serves 4

1 red onion, sliced

1 sweet potato, cut into chunks

2 carrots, cut

1 tbsp. olive oil

salt & black pepper

3.5 oz. quinoa, uncooked

1 oz. arugula


1 tsp. maple syrup

2 tsp wholegrain mustard

2 tsp. tahini

1 lemon, juiced

How to Prepare

Preheat the oven to 375°F.

Place the red onion, sweet potato, and carrots on a baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat in the seasoned oil. Place the baking sheet into the hot oven and roast the vegetables for 35-40 minutes until soft.

In the meantime, cook the quinoa following the instructions on the packaging.

Next, place all the dressing ingredients in a bowl and whisk to combine.

Once the vegetables have cooked, mix with the quinoa and arugula. Pour over the dressing, stir to combine, and serve.

Serving Suggestion: Sun-Dried Tomato Turkey Meatballs in Marinara Sauce or Honey Mustard Crusted Pork Chops

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