This Sweet Potato Quinoa Veggie Bowl is the ultimate quick and easy sheet pan dinner. It is packed full of healthy vegetables and plant-based protein and the Roots Farm Fresh Sweet Potato Croutons add the perfect healthy crunch on top.
Details:
Prep Time: 10 mins
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Ingredients:
1 bag Roots Farm Fresh Sweet Potato Croutons
2 cups quinoa
1 purple onion
2 broccoli crowns
1 bell pepper
1 block tempeh
2 tablespoons soy sauce
Black pepper to taste
⅓ cup tahini
3 cloves garlic minced
⅔ cup water
½ teaspoon sea salt
1 lemon juiced
Instructions:
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Begin by cooking the quinoa according to the package instructions. Preheat the oven to 400.
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Prepare the vegetables by chopping the onion and bell pepper into bite-sized pieces, cutting the tempeh into cubes, and breaking the broccoli into bite-sized pieces.
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Add the vegetables to a sheet pan and coat with the soy sauce and black pepper. Place in the oven and bake for 25-30 minutes.
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Cook sweet potato croutons according to the package instructions. (you can do this at the same time).
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In a blender combine the tahini, water, garlic, sea salt, and lemon juice and blend until smooth.
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Once the veggies are cooked, serve over the quinoa and top with sweet potato croutons and a drizzle of the tahini dressing.