Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini | Foodtalk
This meatless Monday meal rocked with flavour, crunch, protein, and it was delicious. The base of this bowl is quinoa. I roasted cubed squash, broccoli, and chi…
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 2 garlic cloves, minced
- 1/2 -1 lemon juiced
- 1/2 cup Tahini paste
- 1/4 tsp salt
- 1/4 -1/2 cup water to thin to desired consistency
- 1 Tbsp olive oil
- 1 cup quinoa
- 2 cups vegetable broth or water
- 400 g cubed squash
- 1 bunch broccoli
- 1 can rinsed chickpeas
- 2 Tbsp herbed infused olive oil
- 2 tsp chili powder
- 1/2 tsp salt
- 2 cooked beets, sliced thinly
- 6 radishes, sliced
- 2 mini cucumbers, sliced
- 1 avocado sliced
- 2 Tbsp, hemp seeds
- 2 Tbsp, black and white sesame seeds
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