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Roasted Vegetable Quinoa Bowls With Tahini Drizzle

cookinglsl.com
  • 35 minutes
  • Serves 2

INGREDIENTS

3/4 cup

quinoa

1 1/2 cups

water

2 smalls

zucchini

1 small

eggplant

2 cups

cauliflower florets

1 cup

baby carrots

3 Tbsps

tahini

1 Tbsp

olive oil

3 Tbsps

water

1/2 tsp

salt

1/2 tsp

pepper

1 tsp

maple syrup —

1

juice from lemon

1 serving

lemon wedges

1 serving

salt and pepper

1 serving

olive il spray

1