Quinoa & Veggie Bowl with Lemon-Tahini Dressing

Ingredients (serves 4-6):

For the Bowl –

For the Lemon-Tahini Dressing –

• 1/4 cup tahini (anti-inflammatory sesame paste)
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1-2 teaspoons maple syrup or honey (optional, for balance)
• 1 small garlic clove, minced
• 3-4 tablespoons water (to thin the dressing to desired consistency)
• Salt and pepper, to taste

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Instructions:

1. Cook the quinoa: Combine quinoa and water or broth in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let it cool.
2. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, water, salt, and pepper. Adjust the consistency by adding more water if needed.
3. Assemble the bowls: In meal prep containers or serving bowls, layer the quinoa, chickpeas, cucumber, shredded carrots, steamed broccoli, roasted sweet potato cubes, and seeds. Top with parsley or cilantro if desired.
4. Add the dressing: Store the dressing in a separate container to keep everything fresh. Drizzle it over the bowl just before eating.
5. Serve: Eat cold or warm the quinoa and veggies slightly before adding the dressing.