Veggie Bowls with Lemon Tahini Dressing | EATS Park City

Ingredients

• 3 small sweet potatoes (optional to peel), and chopped (~4 cups)
• 4 cups brussels sprouts, trimmed and halved
• 1 medium cauliflower, chopped into small florets (4 heaping cups)
• 1 medium red onion, peeled and chopped
• 2 large red bell peppers, chopped (may substitute for color of liking)
• 3 tbsp. extra-virgin olive oil, divided
• Salt and pepper, to taste
• 1 medium English cucumber, chopped
• 1 medium bunch of green onions, chopped
• 2 cups grape tomatoes
• 2 cups uncooked quinoa
• Chopped lettuce/greens (romaine, butter lettuce, kale, arugula etc.)
• Ripe avocados (¼ – ½ avocado per bowl)
• Cooked beans or lentils (½ cup per bowl) - optional
• Hummus – optional
• 1 large garlic clove
• ½ cup fresh lemon juice
• ¼ cup tahini
• 3-4 tbsp nutritional yeast (to taste)
• 3 tbsp. olive oil
• ½ tsp. salt
• 3 tbsp. water