Name: Roasted vegetable grain bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed in a fine-mesh strainer; 1/2 cup water; 5 oz cauliflower, cut into small florets; 3/4 red bell pepper, chopped; 1 tsp olive oil; 1/2 tsp salt; 1 1/4 cups nonfat Greek yogurt; 1 1/2 tsp tahini; 1 tbsp lemon juice; 1/4 tsp garlic powder

Nutrition

Per serving

510 calories

Protein: 43g; 34% of calories
Carbs: 56g; 44% of calories
Fat: 13g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cauliflower and bell pepper with the oil and half the salt. Roast until the edges are browned and the cauliflower is tender, about 20 minutes.
While the vegetables roast, combine the rinsed quinoa, water, and half the remaining salt in a small saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let sit covered for 5 minutes.
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, garlic powder, and the rest of the salt until smooth. If the sauce is too thick to spoon, whisk in 1 teaspoon of water at a time until reaching the desired consistency.
Spread two thirds of the tahini yogurt sauce across the bottom of a wide bowl. Fluff the quinoa with a fork and pile it over the sauce. Top with the roasted vegetables and spoon the remaining sauce over the top.

Nutrition

Ingredients

Instructions

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