VEGGIE BOWL WITH GREEN TAHINI SAUCE
VEGGIE BOWL WITH GREEN TAHINI SAUCE
This recipe is perfect for meal-prepping, keeps fresh refrigerated and tastes simply amazing!
Yield: 4 people
Materials
FOR THE VEGGIE BOWL
- 1 1/2 cup uncooked Quinoa
- 3 medium Carrots
- 2 medium Potatoes (you can also opt for sweet potatoes for added nutrition)
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 2 tsp Lemon pepper
- 2 tsp Oregano
- Freshly Ground Black Pepper (to taste)
- Himalayan Sea Salt (to taste)
FOR THE GREEN TAHINI SAUCE
- 2 1/2 cup Lemons (juice of)
- 1/2 cup olive oil
- 2-3 cloves garlic (minced)
- 1/2 cup Tahini
- 1/2 cup Water
- 1 bunch Fresh Cilantro (stems removed)
- Himalayan Sea Salt (to taste)
Instructions
- In a small pan, add the quinoa along with 3 cups of water and bring to a boil until well cooked, about 10 minutes. Cover your pan and allow quinoa to fluff.
- In a large bowl, add the cubed potatoes, chopped carrots, broccoli and cauliflower florets, and toss altogether with the lemon pepper, oregano, freshly ground black pepper, salt and a drizzle of olive oil and toss altogether until well coated.
- Place your vegetables in a large baking pan and transfer to a preheated oven, and allow to cook for approximately 20 minutes.
- While your vegetables are cooking, add all sauce ingredients to a bullet or blender and pulse until well incorporated and you a have thick and fragrant green sauce.
Notes
A bowl of Nutrilicious Delight, drizzled with a sauce that will make your taste buds dance!
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