Balancing new health goals with a busy schedule? Try this healthy grain bowl perfect for dinner and lunch the next day!
3 medium whole carrots (peeled and quartered // large pieces halved)
2 cups quartered baby yellow potatoes
1 medium onion, chopped into wedges
2 cups halved Brussels sprouts
2 Tbsp olive oil (divided)
⅛ tsp. salt
⅛ tsp black pepper
1 Tbsp chopped fresh rosemary (or 1 tsp. dried)
2 cups cooked quinoa
½ cup pomegranate arils
¼ cup parsley
½ cup tahini
2-3 Tbsp cup water
2 cloves garlic
1 medium lemon, juiced, about 2 Tbsp
2 Tbsp maple syrup
½ tsp cumin
⅛ tsp. salt
pepper to taste
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Add the carrots, onion, potatoes, and Brussels sprouts to the sheet and drizzle with the olive oil, salt, pepper, and rosemary. Toss to combine. Bake for 30-40 minutes until vegetables are fork tender and beginning to brown.
Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Add 2 Tbsp water (up to 3) and whisk until thick but pourable.
To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of pomegranate arils and parsley
509 Calories, 0 mg Cholesterol, 25 g Total Fat, 4 g Saturated Fat, 212 mg Sodium, 63 g Carbohydrate, 9 g Fiber, 13 g Protein.