Popular Conditions & Diets
Ingredients
11
Time
30m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
11
Time
30m
Serves
4
6 cups
Cauliflower
(large head)chopped into florets
2 med
Delicata Squash
seeded and sliced into half moons
2 1/2 cups
Chickpeas
cooked, drained, rinsed and pat dry with paper towel
1/3 cup
Extra-Virgin Olive Oil
1/2 tsp
Kosher Salt
or to taste
Meal Prep
Vegan
Gluten-Free
1/4 tsp
Black Pepper
or to taste
1 cup
Quinoa
rinsed and drained
1/2 cup
Tahini
1/3 cup
Water
2 Tbsp
Fresh Lemon Juice
2 Tbsp
Nutritional Yeast
1
Preheat the oven to 425ºF.
2
Place the cauliflower, squash and chickpeas on a baking sheet(s) being sure to spread things out evenly. Pour the olive oil over everything and season with salt and pepper.
3
Transfer to the oven and bake for 25 to 30 minutes, flipping the veggies and turning the baking sheets halfway through, until everything is roasted and golden brown.
4
Meanwhile, cook the quinoa according to package directions.
5
In a large measuring cup, or bowl, combine the tahini, water, maple syrup, lemon juice and nutritional yeast. Whisk well until everything is smooth and combined. Add a splash more water if needed to thin. Season with salt and pepper.
6
Divide the quinoa, veggies and chickpeas evenly and serve with the tahini sauce drizzled on top (or on the side).
7
Substitutions: Veggies: use brussels sprouts, other types of squash or cooked lentils. No quinoa: use another grain/wheat such as rice, farro, millet or couscous. More flavour: garnish with fresh chopped parsley.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
