Ingredients
Equipment
Method
Step 1: Prepare the Oven and Vegetables
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a bowl, toss the carrots and potatoes with 1 tablespoon each of maple syrup and olive oil, along with a pinch of salt, pepper, and rosemary. Spread them evenly on the baking sheet and bake for 12 minutes.
Step 2: Cook the Quinoa
- While the vegetables are roasting, heat a saucepan over medium-high heat. Add the rinsed quinoa and lightly sauté for 2–3 minutes, stirring frequently. Add the water and a pinch of salt, bring to a low boil, then reduce heat to a simmer. Cover and cook for 18–22 minutes until the quinoa is fluffy. Remove from heat, fluff with a fork, and set aside.
Step 3: Add Brussels Sprouts
- After 12 minutes, remove the baking sheet from the oven. Add the halved Brussels sprouts, along with the remaining olive oil and maple syrup, and toss with another pinch of salt and pepper. Return the tray to the oven and roast for an additional 10–12 minutes until all vegetables are tender and golden brown.
Step 4: Prepare the Dressing
- To make the dressing, combine tahini, lemon juice, and maple syrup in a small bowl. Gradually add warm water, 2 tablespoons at a time, whisking until the mixture is creamy and pourable. Adjust to taste with additional maple syrup or lemon juice, if necessary.
Step 5: Assemble the Bowls
- Divide the cooked quinoa and roasted vegetables evenly among serving bowls. Generously drizzle the tahini dressing over each serving, and garnish with fresh herbs and pomegranate arils. Serve warm and enjoy!
Nutrition
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Do not freeze the tahini dressing, as it’s best made fresh. Nutrition data is estimated based on common ingredients and serving sizes and may vary.