Roasted Vegetable Quinoa Bowls

• 1 large sweet potato chopped into 1/2-inch pieces
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups Brussels sprouts cut in half
• 1/2 red onion sliced
• 1-2 tablespoons olive oil
• Salt and black pepper to taste

Other Ingredients:

• 3 cups chopped kale
• 1 cup quinoa rinsed
• 2 cups water
• Pinch of salt
• 15 oz of crispy baked tofu
• Tahini Dressing

Directions:

1. Make the tahini dressing & bake the tofu (ahead of time, if possible).
2. Preheat oven to 400 degrees F. Place the vegetables on two baking sheets, making sure they are in an even layer and spread out a little. Drizzle with olive oil and toss until the vegetables are coated. Season with salt and black pepper.
3. Place in the oven and roast for 20 minutes. Remove from the oven and toss the vegetables. Place the pans back in the oven and roast for 15-20 more minutes or until vegetables are tender and slightly crisp.
4. While the vegetables are roasting make the quinoa. In a medium saucepan, combine water, rinsed quinoa, and salt. Bring to a boil. Reduce heat to low and cover with a lid. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork.
5. To assemble the bowls, add quinoa, an assortment of the roasted vegetables, tofu, and chopped kale. Drizzle with lemon tahini dressing.