Roasted Vegetable Quinoa Bowls | Eat to Thrive

Ingredients

• 1 large sweet potato chopped into 1/2-inch pieces
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups Brussels sprouts cut in half
• 1/2 red onion sliced
• 1-2 tablespoons olive oil
• Salt and black pepper to taste
• 3 cups chopped kale
• 1 cup quinoa rinsed
• 2 cups water
• Pinch of salt
• 15 oz of crispy baked tofu
• Tahini Dressing