Lemon Tahini Quinoa Bowls with Roasted Vegetables | Plant-Based Recipe | SmartyPlants

Ingredients

• 2 cups Brussels sprouts, ends trimmed, sliced in half
• 1 red onion, quartered and then quartered again
• 2 sweet potatoes, skin left on and cubed
• 1 teaspoon granulated garlic
• 1 teaspoon sea salt
• 10 turns freshly ground black pepper
• 4 cups quinoa, frozen and thawed
• 1 head Romaine lettuce, shredded
• 1 avocado, ripe, cut into slices
• 1/3 cup Kalamata olives, or as much as you’d like