Just a big bowl of goodness waiting for you to customise to your tastes. Whatever your favourites are, just add em in…
Makes 4 servings
Preheat oven to 350ºF.
Place sweet potato, carrots, beets, and parsnip in a large mixing bowl (toss beets separately if you want to keep the lighter veggies clean). Add cauliflower or broccoli florets if you prefer cooked otherwise raw is nice.
Add extra virgin olive oil, salt and pepper to root veggies to coat all of the pieces.
Line a large baking sheet with parchment paper and spread the oiled vegetables evenly. Bake in the oven for about 35 minutes.
Meanwhile, cook the quinoa according to the package for about 12 to 15 minutes or until all water is absorbed. Remove from heat, fluff with a fork and set aside .
At the same time, prepare the dressing by whisking tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a bowl, add about 3 tbsp warm water slowly until you reach desired dressing consistency. It might need more than that depending on your taste.
Place the kale in the old root vegetable mixing bowl and massage with a bit of extra virgin olive oil or use residual from the previous mix. If desired sauté in a frying pan to wilt or have raw.
Pour your chickpeas into a lightly oiled frying pan (drain and rinse if using a canned version) and saute until slightly browned.
Layer the bowl with quinoa on the bottom and add other ingredients in sectoins onto of the quinoa then drizzle the desired amount of dressing, salt and pepper to taste.
If using alternative ingredients, prepare and cook as you wish based on desired textures and raw or cooked preference your own.