Summer is back, and so is our love for all things tangy and fresh! This veggie quinoa bowl can be mixed and matched to suit your preferences (or whatever you have left in your fridge that needs to be used up). The real star is the tahini lime dressing– it can be used as a salad dressing, a sauce for quinoa bowls like we’ve done here, or even to marinate tofu!
In a medium bowl, combine the cauliflower, carrots, sweet potato, chick peas, olive oil and spices. Mix well until all the vegetables are evenly coated.
Spread the vegetables onto a parchment lined sheet pan and roast for 20 minutes. Flip them over and roast for another 10 minutes.
While the vegetables are roasting, prepare the quinoa in a medium saucepan, according to package directions.
Next, prepare the sauce. In a blender or food processor, combine lime juice, zest, olive oil, tahini, coconut milk, parsley, spinach and honey and blend until smooth. Season with salt and pepper and set aside.
To assemble, divide the cooked quinoa and vegetables into 4 serving bowls. Drizzle with the lime tahini sauce and sprinkle a few spinach leaves on top. Serve with extra sauce on the side. The sauce can be made ahead and will keep in an airtight container in the refrigerator for a week.