Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (cooked according to package directions)
  • 1 head cauliflower (chopped into florets)
  • 1 pound green beans (trimmed)
  • 1 can chickpeas (rinsed and drained)
  • 3 teaspoons paprika
  • 1 and 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 3 teaspoons salt
  • For the Pesto Tahini Sauce:
  • 1/4 cup tahini
  • 1/4 cup vegan basil pesto
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons coconut milk
  • 3 tablespoons water
  • 1 head roasted garlic

Instruction

  • Preheat oven to 400 degrees F.
  • In separate bowls toss the cauliflower, green beans and chickpeas with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 tablespoon olive oil and 1 teaspoon salt, each.
  • Place cauliflower, green beans and chickpeas on aluminum foil lined baking sheet in single layer and bake for 25-30 minutes, until cauliflower and green beans cooked through.
  • Cook quinoa according to package directions.
  • In a food processor combine tahini, pesto, 1 tablespoon olive oil, coconut milk, water and oven roasted garlic. Process until smooth.