December RotM: Roasted Rainbow Veggie Bowl with Sriracha Tahini Dressing

Happy New Year!

Okay, so in theory these recipes of the month debut at the beginning of the month, but here we are, last day of the year. The holidays are bananas. I spent a lot of time trying to come up with a fancy dish to go along with the grandeur of this time of year, but sometimes, we just don't have time to be fancy. Sometimes the pictures don't turn out great and sometimes the ingredients are modest, but amidst all the craziness, sometimes that's exactly what we need. An unfussy, unfancy, but mighty delicious meal.

This month's recipe is simple, but it's a dinner staple that you can tweak and enjoy anytime for a healthy, hearty, easy-prep meal (especially during this limbo time of year when finding a vegetable can be as challenging as addressing your un-fulfilled resolutions...whoops). Plus, the colorful veggies make for a beautiful, nutritious plate. What could be better than that?

Roasted Rainbow Veggie Bowl with Sriracha Tahini Dressing

Makes: 4 servings

Prep: 15 minutes

Total: 45 minutes

Ingredients:

1 c dry quinoa + 2 c water or vegetable broth

1 medium crown broccoli

1/2 red bell pepper, sliced and halved

2 carrots, peeled and cut into 1/2" slices

1/2 medium yellow onion

1 can chickpeas, drained and rinsed

1 tablespoon olive oil

Salt & Pepper to taste

Dressing:

2 tablespoons tahini

1.5 tablespoons lemon juice

2 teaspoons sriracha

1-2 tablespoons water

Salt & Pepper to taste

1. Preheat oven to 350F

2. In a saucepan over medium-high heat, bring quinoa and water or vegetable broth to a boil, then reduce to a simmer and cover for ~15 minutes, or until quinoa is fluffy and water is mostly gone. (Note: If you don't have veggie broth, don't sweat it. It adds a little extra flavor, but water will do the trick!)

3. While quinoa is cooking, arrange your veggies and chickpeas on a large baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss with your hands to mix it all up and throw them in the oven for 30-35 minutes, mixing with a spatula about halfway through.

4. While the veggies roast, make your sauce. In a small bowl or mason jar, mix tahini, lemon juice, sriracha, and 1 tablespoon of water until combined. Add more water until you reach your desired consistency. Season with S & P until it's perfect.

5. Assemble your bowl and drizzle with sriracha-y goodness.

Perhaps the best thing about this meal is that it's so easy to make ahead and pack and go. It reheats well and makes for a filling, nutrient-packed work lunch!