Nope, I didn’t hurt myself. I was Dwight Schrute-ing it last night. If you don’t know what that means you should go look up who Dwight Schrute is, I bascially looked like this last night:
Meaning that like Dwight, I wouldn’t be allowed in any fancy stores for safety concerns. “I’m a beet farmer, you idiot!” I’m actually not a beet farmer though. But I do like beets, and I decided to try roasting them last night which was a W-I-N in my books, and I also discovered a few things. 1. I should have used gloves, and 2. Dwight must have some damn good soap because beet juice gets over and stains EVERYTHING, and 3. He was right, beets are life. If you do use beets, I suggest gloves and to rinse everything off right away so it doesn’t set in.
This dish isn’t really about the beets, I just got super excited because I never cook with them, so it was new and uncharted territory for me. I don’t know if you guys have noticed, but veggie bowls are REALLY popular, they’re everywhere. I jumped on that train last night with some in-season winter veggies and quinoa and it was darn good. So good in fact, that I called my mom just to tell her what I had made and how much I was enjoying it.
Umm…and this easy tahini sauce? If you haven’t had tahini, it’s sesame paste, and it’s often used in hummus. It’s a bit bitter for me, so I felt it needed sweetener. This sauce was soooooo fantastic (or at least I thought it was), I legitimately could eat it on ANYTHING and be perfectly content. I packed up a container of leftovers for BBE who likes Tahini, and I think I may have put too much on, but hey the quinoa will soak it all up, right? As you all know by now, I love lemon, so I added a lot – but start with a little and then keep adding as we may have very different lemon tolerances. This sauce would also be perfect as a salad dressing, hot or cold, as a dip, over any fun hippy-dippy veggie/grain bowls…or maybe even just on some bread…or just with a spoon.
Alright, so this is a super easy concept. Sweetened roasted broccoli, beets, sweet potatoes and carrots, fluffy quinoa, and to marry it all together it’s topped with tahini sauce, pistachios (another BBE favourite) and fresh dill. How quick and easy is that? More importantly, it’s packed with nutrients and you can use any seasonal veggies, or whatever you have in your fridge. This really makes the perfect weeknight meal when you’re craving something healthy and simple yet satisfying. Plus, it’s super comforting, which is ideal for the chilly winter weather! Oh and hey, it makes beautiful leftovers…ding ding! Meal prep friendly!
In more good news, my hands and cutting board are beet juice free today, and I have veggie loaded, sweet and savoury, superfood leftovers awaiting me! Not too shabby considering this meal took LESS THAN AN HOUR which means you can quickly get back to binge watching Netflix! WIN WIN.
Tahini Harvest Bowl (Vegan)
- 2 medium whole carrots (peeled and sliced)
- 1 beet (peeled and cubed…gloves recommended!)
- 2 Tbsp sweetener (honey, maple syrup or other alternative)
- 2 Tbsp olive oil
- Pinch of salt & pepper (to taste)
- 2 cups broccoli
- 1 small/medium sweet potato, peeled and cubed
- 1 cup quinoa (rinsed and drained; I buy the pre-rinsed)
- 2 cups water
- Pinch of salt
- 1/2 cup tahini
- Zest and Juice of one medium lemon (to taste, start out with a bit add more if needed)
- 2 -3 tbsp sweetener (honey, maple syrup or other alternative) (to taste)
- pinch of pepper & salt
- 2 tbsp olive oil (or until you get a consistency you like)
- 1-2 Tbsp fresh dill or parsley (to taste)
For serving (optional):
- Pistachios, walnuts or almonds
- Dill or parsley
Preheat oven to 400 fht. Line a baking sheet with tin foil or parchment (easy clean-up!)
Place carrots, beets and sweet potatoes on baking sheet (these take longer than the broccoli so we start them first) and drizzle with 3/4 of the honey or sweetener and oil (save some for the broccoli) and sprinkle with salt & pepper. Toss to combine..careful not to mix the veggies together as the beet will stain the other veggies.
Bake for 15-20 minutes or until veggies start getting soft (depending on your oven and how big you cut the veggies). Once they start to get soft, add broccoli to the sheet pan, drizzle with the rest of the honey or sweetener and oil and sprinkle with salt and pepper. Return to the oven for another 10-15 minutes.
Meanwhile, boil the water and add the quinoa. Put on low and cook for 15-20 minutes until the water is absorbed and the quinoa is light and fluffy. Set aside.
To make the sauce, combine tahini, sweetener, dill (or parsley), salt, pepper. Add lemon juice, a bit at a time, adjusting the amount to your taste. Drizzle in olive oil to loosen the sauce and make it thick but pourable. If you want it thicker, add less oil, and more for a thinner sauce. Taste and adjust as needed, adding in more honey, lemon, dill or oil if desired.
To serve, divide quinoa into bowls. Top with roasted vegetables and a pretty generous pour of the tahini sauce because it’s delicious. Garnish with nuts (I used pistachios, the crunch is great) and fresh dill or parsley.