Miso-Tahini Quinoa Bowl
with roasted chickpeas / carrots and cauliflower

Name: Miso-Tahini Quinoa Bowl
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 12 oz Carrots, chopped; 1 head Cauliflower, chopped; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Oil, olive; 1 Tbsp + 2 tsp Za'atar; 1 Tbsp Oil, cooking; 2 stalks Green onions, chopped, green and white parts separate; ~1 1/2 cups Cooked quinoa (ingredients listed separately); 5 oz Baby arugula (sub any salad greens); 1/3 cup Sunflower seeds (sub pepitas / pumpkin seeds); 1 clove Garlic; 1/2 cup Yogurt, plain or Greek; 1 Tbsp Miso, any type; 1 Tbsp Tahini; 1 Tbsp Lemon juice; 1 Tbsp Water, plus more as needed

Active: 40 Total: 50

Original GF Paleo Vegetarian

These flavorful, colorful salad bowls make a great DIY meal. Just set out all the components and let everyone assemble their own.
Smarts: All of the components make great leftovers, so don't hesitate to make extras and use them in meals for the next few days.

Proteins

Beans, garbanzo

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Roasted Carrots, Cauliflower, and Chickpeas:

Carrots - 12 oz , chopped
Cauliflower - 1 head , chopped
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, olive - 2 Tbsp
Za'atar - 1 Tbsp + 2 tsp
Oil, cooking - 1 Tbsp

Quinoa Bowl:

Green onions - 2 stalks , chopped, green and white parts separate
Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
Baby arugula - 5 oz (sub any salad greens)
Sunflower seeds - 1/3 cup (sub pepitas / pumpkin seeds)

Miso-Tahini Sauce:

Garlic - 1 clove
Yogurt, plain or Greek - 1/2 cup
Miso, any type - 1 Tbsp
Tahini - 1 Tbsp
Lemon juice - 1 Tbsp
Water - 1 Tbsp , plus more as needed

Prep

Make quinoa - (Skip if made ahead for Tuesday; if prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Carrots / Cauliflower - Prep as directed and combine. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, yogurt, miso, tahini, lemon juice, and water. Blend with an immersion blender until smooth. If needed, continue adding water until sauce is smooth and pourable. (Can be done up to 5 days ahead)
Beans - Drain and rinse.
Green onions - Chop, keeping green and white parts separate.

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Make

Heat oven to 425F / 218C.
Toss carrots and cauliflower with olive oil, first part of Za’atar and some salt and pepper. Spread out on a sheet pan. Roast, shaking the pan halfway through cooking, until vegetables are very tender, 20 to 25 minutes.
When vegetables are nearly finished cooking, toss beans with cooking oil, second portion of Za’atar, white parts of green onions, and some salt.
Spread beans over top of vegetables and continue roasting everything together until beans are warm, ~5 minutes more.
If quinoa was made ahead, reheat in the microwave.
Assemble bowls with a bed of quinoa and arugula. Top with roasted vegetables, green parts of green onions, and sunflower seeds. Finish bowls with a drizzle of sauce. Enjoy!

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