Quinoa Power Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 sweet potato, cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2 to 3 tablespoons water
• 1/4 cup pumpkin seeds

How to make it

1. 1

   Heat the oven to 400°F. Toss the sweet potato, broccoli, and bell pepper with olive oil, cumin, salt, and pepper on a sheet pan. Roast 20 to 25 minutes, until tender and lightly caramelized.

2. 2

   Meanwhile, combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

3. 3

   Whisk together the tahini, lemon juice, garlic, and water until smooth and pourable. Season with a pinch of salt.

4. 4

   Divide the quinoa among three bowls. Arrange the roasted vegetables over the top.

5. 5

   Drizzle generously with the tahini dressing and scatter pumpkin seeds over each bowl.

6. 6

   Serve warm — or pack it for lunch and drizzle the dressing just before eating.