Quinoa Bowls with Turmeric Tahini Sauce
These vegan, gluten free, healthy Quinoa Bowls with Turmeric Tahini Sauce are not only good for you but they are also delicious. Caramelized roasted seasonal vegetables, roasted kale and chickpeas are drizzled with creamy Turmeric Tahini Sauce for one amazing-super-nutritious bowl!
Servings 4 servings
- 1 bunch radishes, halved
- 4 golden beets, peeled and quartered
- 1 small red onion, quartered
- 2 tablespoons olive oil, plus extra for the kale
- salt and pepper to taste
- 6-8 kale leaves, chopped
- 2 cups cooked quinoa
- 1 can garbanzo beans, drained
For the Turmeric Tahini Sauce
- 1/4 cup olive oil
- 3 tablespoons tahini
- 1/4 cup lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 2-4 tablespoons water
- Salt and ground black pepper to taste
Preheat the oven to 400 degrees Fahrenheit
Place the beets, radishes and red onion on a baking sheet lined with foil. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 18 to 20 minutes.
Remove from the oven and give the vegetables a toss. Push them to one side just enough to make room for the kale.
Drizzle the kale with a little bit of olive oil and a sprinkle of salt. Toss and return to the oven.
Roast for 8 - 10 minutes.
Assemble individual bowls with the quinoa, vegetables and garbanzo beans. Serve with the Turmeric Tahini Sauce.
To Make the Turmeric Tahini Sauce
In a small bowl, combine the olive oil, tahini, lemon juice, garlic and turmeric. Add 2 tablespoons of water and mix well. Add more water if you need to thin it out a bit more. Season with salt and pepper to taste.
Calories: 510kcal | Carbohydrates: 47g | Protein: 15g | Fat: 31g | Saturated Fat: 4g | Sodium: 364mg | Potassium: 851mg | Fiber: 8g | Sugar: 1g | Vitamin A: 8560IU | Vitamin C: 111.3mg | Calcium: 205mg | Iron: 4.8mg