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Roasted Vegetable Quinoa Bowl with Simple Tahini Dressing
If you’re racking your brain for a meatless Monday meal, look no further! My roasted veggie quinoa bowl is simple, delicious, low in fat and packed with nutrients. Quinoa is a complete protein, meaning it contains all 9 essential amino acids. Essential amino acids are protein building compounds that your body requires to build protein that must be obtained from foods. In other words, your body does not make them on its own. Quinoa is also a great source of magnesium, zinc, iron, folate, potassium, vitamin E, riboflavin and fiber!
The protein and fiber in this meal will leave you full and satisfied. I promise, you won’t miss the meat!
If you’re on the fence about including meatless meals into your repertoire, consider this: not only are there tremendous health benefits, but going meatless even once per week plays a role in reducing livestock global emissions. Farm animals account for 14.5% of all greenhouse admissions and 1/3 of methane emissions!
You can save yourself time by buying pre-cut veggies. Here, I used sweet potatoes, zucchini, red and orange bell pepper, and of course, onions and garlic. As if I ever make anything without onions and garlic.
You can also speed things up with these products:
This is a versatile dish. Add cheese if you like (parmesan, mozzarella or smoked gouda sound like good choices). Add any fresh herb you like such as oregano, parsley, thyme or even mint). Use a variety of dried herbs during the roasting process. Roast any vegetable you prefer! Here are several other vegetable ideas that roast well:
butternut, yellow or acorn squash
Here’s the recipe:
Please comment if you try this recipe with a different variety of vegetables or even a single vegetable! I would love to hear from you!