Ingredients:

  • 1 large Sweet Potato (about 1 lb / 450g), peeled and diced into 1-inch cubes
  • 3 medium Carrots (about 1/2 lb / 225g), peeled and cut into 1-inch pieces
  • 1 cup Brussels Sprouts, trimmed and halved
  • 1/2 medium Red Onion, cut into chunky wedges
  • 3 Tbsp Olive Oil
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 cup Quinoa (185g), rinsed thoroughly
  • 2 cups Vegetable Broth (or Water)
  • Pinch of Salt (for quinoa)
  • 1/4 cup Tahini (60g)
  • 2 Tbsp Maple Syrup
  • 2 Tbsp fresh Lemon Juice
  • 1 small Garlic clove, minced or grated
  • 3–5 Tbsp Warm Water (for thinning dressing)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 2 Tbsp Toasted Pepitas (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the diced sweet potato, carrots, Brussels sprouts, and red onion with olive oil, thyme, smoked paprika, salt, and pepper until evenly coated.
  3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 35–40 minutes, flipping halfway through, until tender and nicely caramelized.
  4. While vegetables roast, combine rinsed quinoa, vegetable broth, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
  5. Prepare the Maple-Tahini Dressing: Whisk together tahini, maple syrup, lemon juice, and minced garlic in a small bowl. Slowly stream in the warm water, whisking constantly, until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
  6. Assemble Bowls: Divide the fluffy quinoa among four serving bowls. Top generously with the hot, roasted vegetables.
  7. Finish & Serve: Drizzle the maple-tahini dressing over the bowls. Garnish immediately with fresh parsley and toasted pepitas.