Veggie Bowl + Lemon Tahini Dressing - barre3
We can't get enough of this delicious, simple veggie bowl from Jenna Beaugh of Eat, Live, Run. Make this for dinner tonight, and save the leftovers for lunch to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.barre3.com.
Ingredients
- 1 cup quinoa
- 2 cups water
- 6 carrots, peeled and sliced into 2″ pieces
- 6 small beets, sliced + the greens
- 20 asparagus, sliced into 2″ pieces
- 2 Tbs. olive oil
- 4 Tbs. fresh lemon juice (about 1 large lemon)
- 1/2 cup tahini {sesame seed paste}
- ¼ cup warm water
- 2 cloves garlic, minced
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