Ingredients:

  • 1 lb sweet potatoes, cubed
  • 1 cup brussels sprouts, halved
  • 1 cup broccoli florets
  • 1 medium red onion, wedged
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water
  • 1 clove garlic, minced
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss cubed sweet potatoes, halved brussels sprouts, broccoli florets, and red onion wedges with olive oil, garlic powder, oregano, salt, and pepper.
  3. Spread vegetables in a single layer on a large rimmed baking sheet and roast for 20-25 minutes, stirring once, until edges are caramelized and centers are tender.
  4. Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually whisk in warm water until a smooth, pourable consistency is reached.
  7. Divide quinoa and roasted vegetables into four bowls. Drizzle with tahini dressing and garnish with crumbled feta and chopped parsley.