Roasted Vegetable Bowl with Lemon Tahini Sauce

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We eat a lot of leftovers around here. I like to make enough food so that Dominik and I have lunch ready the next day. Plus it’s a way to stretch food and groceries. But I do get tired of eating the same thing too often, so I love being able to use leftovers in interesting and new ways. It makes it seem like there is a different meal with less effort because some of it is already made.

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Enter the vegan bowl. An easy way to use leftovers and always super delicious and very healthy. It has it all: vegetables, grains, proteins. Add some sauce and it’s even better. I used the Roasted Potatoes with Lemon Tahini Sauce from last night, but made some extra sauce. It has been a great way to pack in some extra nutrients before the next few days of sugar laden food and a few glasses of wine.

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Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 can chickpeas, drained and rinsed
  • 2 cups broccolini, roughly chopped
  • 4 Tbsp olive oil
  • Roasted Potatoes
  • Double batch of Lemon Tahini sauce

Directions:

  1. Cook quinoa by bringing broth and quinoa to a boil and simmering until liquid is absorbed. Set aside
  2. Preheat oven to 375 degrees F. Coat the broccolini with 2 tablespoons olive oil and salt and arrange on one side of a casserole dish. Coat the chickpeas with the remainder of the olive oil and a dash of salt. Arrange on the opposite side of the casserole dish. Bake for about 15 minutes.
  3. Put all ingredients in a bowl and top with the Lemon Tahini sauce.

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