Description
Enjoy a wholesome and vibrant Clean Eating Fall Dinner with roasted vegetables and a zesty lemon-tahini dressing served over a nutritious quinoa base.
Ingredients
Scale
- 1 medium butternut squash
- peeled and cubed
- 2 medium sweet potatoes
- cubed
- 3 carrots
- peeled and sliced
- 1 red onion
- cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- 1 cup quinoa
- rinsed well
- 2 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1 clove garlic
- minced
- 1/4 teaspoon sea salt
- 3–4 tablespoons warm water
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss together the butternut squash, sweet potatoes, carrots, and red onion with olive oil, sea salt, black pepper, and fresh thyme.
- Spread the vegetables on a large baking sheet and roast for 25-30 minutes or until tender and golden, stirring halfway through.
- While vegetables are roasting, prepare the quinoa: In a medium pot, combine rinsed quinoa, vegetable broth, bay leaf, and sea salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, sea salt, and warm water until smooth.
- Once the quinoa and vegetables are cooked, fluff the quinoa with a fork, remove the bay leaf, and serve the roasted vegetables over the quinoa. Drizzle with lemon-tahini dressing and garnish with fresh parsley.
Notes
Feel free to customize the vegetables based on what you have on hand. This recipe is vegan and gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 11 g
- Sodium: 590 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: clean eating, fall dinner, healthy recipes, roasted vegetables, quinoa, lemon-tahini dressing