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  • Author: Pallavi Gupta
  • Yield: 2 servings 1x

Ingredients

Scale

Tahini Sauce

  • 2 tbsp plain yogurt
  • 1 tbsp tahini
  • 1 tbsp water
  • salt
  • Add all ingredients in a bowl and mix to form a lump free sauce.

For Veggie Bowl

  • 1 small kabocha squash (cut into bite size pieces)
  • 1 fennel bulb (cut into thick-ish slices)
  • 1 parsnip (peeled and cut into bite size pieces)
  • 5 to 6 brussels sprouts (halved)
  • 5 kale leaves (torn into bite size pieces)
  • 1/2 cup quinoa
  • 2 tbsp pistachio (roasted and roughly chopped)
  • 1 tbsp raisins
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder

Instructions

  1. Preheat the oven at 365 F. Line a baking tray with aluminum foil.
  2. Place all the veggies in a large mixing bowl. Add 2 tbsps of olive oil and all the spices. Mix well to coat all the veggies with spices and oil. Place the veggies on the tray in a single layer. Bake in the preheated oven for 25 to 30 minutes.
  3. In the same mixing bowl add kale leaves with 1 tbsp oil and massage well. Keep aside.
  4. Cook quinoa as per packaged direction and cool. Once cool, mix in raisins and chopped pistachio. Keep aside.
  5. Once the veggies are done remove from the oven and let them cool down slightly.
  6. In a bowl add a few spoonfuls of quinoa , place a few roasted vegetables (couple of each kind). Add a few massaged kale leaves on one side and drizzle generously with the tahini sauce. Add some pomegranate seeds on top (optional) and serve.
  • Category: Main
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