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Roasted Veggie Grain Bowls with Lemon-Tahini Sauce

Roasted Veggie Grain Bowls with Lemon-Tahini Sauce

Servings 4 people

Ingredients

  • 2 pounds heirloom carrots, peeled and sliced 1/2-inch thick on the bias
  • 2 fennel bulbs, trimmed and sliced 1/2-inch thick
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 2 cups cooked quinoa
  • 2 cups baby spinach, kale, or arugula
  • 1 orange, cut into segments
  • 1 large 1 large avocado, thinly sliced
  • 1/4 cup toasted cashews

Lemon-Tahini Sauce

  • 1/4 cup tahini
  • Juice of 2 lemons
  • 1 to 2 tbsp warm water 

Instructions

  • Preheat oven to 425°F.
  • Place carrots and fennel on a rimmed baking sheet and drizzle with oil. Season with salt, turmeric, cumin, and chili powder and toss. Spread evenly so that there is little to no overlap. Roast vegetables for 25 to 30 minutes, until vegetables are tender and browned. 
  • While the vegetables are roasting, make the lemon-tahini sauce. Stir tahini, lemon juice, and 1 tablespoon warm water together in a small bowl. If it needs to be looser, add the second tablespoon of warm water. 
  • Divide the quinoa, spinach, veggies, orange segments, avocado, and cashews between 4 bowls. Drizzle with lemon-tahini sauce and serve immediately. 
Author: Caroline Chambers