Ingredients

The following ingredients have 4 Servings
  • 4 sweet potatoes (peeled and cut into 1 inch cubes (about 4 cups))
  • 3 large beets (peeled and cubed)
  • 1 head cauliflower (cut into florets)
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 cup quinoa
  • For the Tahini Sauce:
  • 1/4 cup tahini
  • 1/4 cup water
  • 1 tablespoon sesame oil
  • 1 tablespoon gluten free tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1 clove garlic (minced)
  • 4 tablespoon vegan basil pesto

Instruction

  • Heat oven to 425 degrees F.
  • In a bowl combine sweet potatoes, 1 tablespoon olive oil and salt to taste. Toss until thoroughly oiled. Repeat the same process for the beets and cauliflower.
  • In separate baking sheets (or separate parts of the baking tray) in a single layer on aluminum foiled sheet spread out the sweet potatoes, beets and cauliflower.
  • Bake for 40 minutes, stirring at the half way mark. Remove sweet potatoes and cauliflower and continue to bake the beets for another 10 minutes if needed.
  • Heat pot over medium heat add 1 tablespoon olive oil and quinoa. Cook until lightly toasted and add 2 cups of water. Bring to a boil, add salt to taste, reduce heat and simmer, covered for 15-20 minutes or until cooked through.
  • In a small bowl combine the tahini sauce ingredients and mix until smooth.
  • Serve quinoa topped with roasted veggies, tahini sauce and pesto.