Veggie Power Bowl Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g quinoa, rinsed</li><li class="ingredients-single-item">400ml vegetable stock</li><li class="ingredients-single-item">1 medium sweet potato (about 300g), cubed</li><li class="ingredients-single-item">250g broccoli, cut into florets</li><li class="ingredients-single-item">250g Brussels sprouts, halved</li><li class="ingredients-single-item">2 medium carrots (about 200g), sliced into rounds</li><li class="ingredients-single-item">1 medium red onion, cut into wedges</li><li class="ingredients-single-item">1 red bell pepper, deseeded and sliced</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp black pepper</li><li class="ingredients-single-item">50g pumpkin seeds</li><li class="ingredients-single-item">For the dressing: 60g tahini</li><li class="ingredients-single-item">For the dressing: 2 tbsp lemon juice</li><li class="ingredients-single-item">For the dressing: 1 small garlic clove, minced</li><li class="ingredients-single-item">For the dressing: 2-3 tbsp water</li><li class="ingredients-single-item">For the dressing: ¼ tsp salt</li><li class="ingredients-single-item">For garnish: Fresh herbs (parsley, coriander or mint)</li><li class="ingredients-single-item">For garnish: 1 avocado, sliced (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 large baking trays</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium saucepan with lid</li><li class="equipment-single-item">Small bowl for dressing</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/400°F) and line two large baking trays with parchment paper. This ensures even cooking and prevents sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan, combine the rinsed quinoa with vegetable stock. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat but keep covered to steam for 5 more minutes, which helps achieve perfectly fluffy quinoa.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the quinoa cooks, prepare your vegetables. In a large bowl, combine sweet potato, broccoli, Brussels sprouts, carrots, red onion, and bell pepper. Add olive oil, smoked paprika, cumin, oregano, salt, and pepper, tossing until all vegetables are evenly coated. This seasoning blend will caramelize during roasting, enhancing the natural sweetness of the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Arrange the vegetables in a single layer across the two baking trays, ensuring they're not overcrowded. Overcrowding leads to steaming rather than roasting, so give them space for proper caramelization. Place in the preheated oven and roast for 25-30 minutes, rotating the trays halfway through cooking, until the edges are golden brown and vegetables are tender when pierced with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>During the last 5 minutes of roasting, scatter the pumpkin seeds on one corner of a baking tray to toast them. Watch carefully as they can burn quickly! They're done when they're slightly golden and fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, salt, and enough water to achieve a drizzling consistency. The dressing will initially thicken when you add lemon juice to the tahini (due to the reaction between acid and sesame paste) before loosening with water.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To assemble each bowl, start with a base of cooked quinoa (about 80-100g per serving). Arrange the roasted vegetables in sections around the bowl, creating a colorful pattern. This isn't just visually appealing - it allows you to enjoy each vegetable's unique flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drizzle each bowl generously with the tahini dressing, sprinkle with toasted pumpkin seeds, and garnish with fresh herbs. If using avocado, add slices just before serving to prevent browning. The creamy avocado complements the roasted textures beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve immediately while warm, or allow to cool completely before storing in airtight containers in the refrigerator for up to 3 days. For meal prep, store the dressing separately and add just before eating to maintain optimal textures.</li></ol>