Bol de verduras asadas con quinoa y salsa de tahini

Ingredientes

• 200 g quinoa
• 400 ml vegetable stock
• 1 red bell pepper
• 1 zucchini
• 1 red onion
• 1 small sweet potato (approx. 200 g)
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 60 g tahini
• 2 tbsp lemon juice (freshly squeezed)
• 1 clove garlic (finely grated)
• 60 ml warm water
• 2 handfuls arugula or baby spinach
• 3 tbsp pomegranate seeds
• 2 tbsp roasted pumpkin seeds
• Freshly chopped parsley to taste

Preparación

1. 1

   Preheat the oven to 200°C (conventional oven).Cut the bell pepper, zucchini, red onion and sweet potato into even pieces of about 2 cm.Spread the vegetables over a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper and ground cumin, and toss to combine.Roast the vegetables for 25 to 30 minutes in the oven until golden brown and tender. Turn them halfway through.Meanwhile, rinse the quinoa well under cold water. Cook the quinoa according to the package instructions in vegetable stock (usually simmer for 15 minutes on low heat). Let it steam briefly with the lid on.Make the tahini dressing: mix the tahini with lemon juice, garlic, a pinch of salt and 3 tablespoons warm water. Stir until smooth and creamy. Add more water if the dressing is too thick.Divide the quinoa among the bowls. Top with the roasted vegetables and add a generous handful of arugula or baby spinach.Drizzle the tahini dressing over the bowl and garnish with pomegranate seeds, a handful of roasted pumpkin seeds and freshly chopped parsley. Serve immediately.