Rainbow Roasted Veggie Bowls - Mississippi Market Co-op
Caramelized beets, tender carrots and potatoes, crispy brussels sprouts and crunchy chickpeas on a bed of fluffy quinoa makes a satisfying, flavor-packed meal.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Fork
Ingredients
- 1 can chickpeas
- 1 medium red beet
- 1 medium sweet potato
- 1 cup Brussels sprouts, ends removed
- 1 cup rainbow baby carrots
- ⅓ cup high-heat cooking oil
- ½ tsp. dry mustard
- ½ tsp. smoked paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup quinoa
- 1 cup water
- ¼ tsp. salt
- ⅓ cup tahini
- 1 Tbsp. red wine vinegar
- 1 tsp. soy sauce or coconut aminos
- 2 Tbsp. lemon juice
- 1 Tbsp. maple syrup
- ¼ cup warm water
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