Vegan Nordic Lunch Bowl: Creamy Quinoa, Roasted Root Vegetables & Dill-Lemon Tahini Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 large sweet potato, diced 1 medium parsnip, peeled and diced 1 medium carrot, peeled and diced 2 tbsp olive oil Salt and pepper, to taste Fresh dill, chopped (for garnish) For the Dill
• Lemon Tahini Sauce: 1/4 cup tahini paste 3 tbsp fresh lemon juice 1 garlic clove, minced 2 tbsp water Salt, to taste Fresh dill, chopped (for garnish)

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa with water or vegetable broth, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until cooked through. Remove from heat, let it sit for 5 minutes, then fluff with a fork.
2. Preheat oven to 400°F (200°C). In a large bowl, toss the diced sweet potato, parsnip and carrot with olive oil, salt and pepper. Spread out on a lined baking sheet and roast for 25 30 minutes or until tender, stirring occasionally.
3. For the tahini sauce, in a small bowl whisk together the tahini paste, lemon juice, garlic, water and salt to taste. Adjust consistency as needed by adding more water or lemon juice.
4. To serve, divide the cooked quinoa among two bowls, top with roasted root vegetables and drizzle with dill lemon tahini sauce. Garnish with freshly chopped dill.

Chef’s Insight

Using fresh dill adds a burst of flavor to this Nordic lunch bowl.

Notes

Feel free to add more dill-lemon tahini sauce for a creamier dish.