Wednesday, May 13, 2015

Sweet Potato, Roasted Onion + Quinoa Bowl with Tahini-Maple Dressing

I've been on the hunt for dinners that are healthy, but that can be prepared quickly and easily. I just haven't had a whole lot of time to cook dinner the past few months. But I'm trying to keep us all on track, including having a weekly Meatless Monday. The kids put up surprisingly little fuss about it. Although, to be honest, I frequently make an extra side protein for them just to make sure they're getting a rounded meal. But I've found it a great way to start out the week healthy.

This Inspiralized meal is one of our new favorites -- everybody eats it up. It's most seasonally appropriate for the fall, but I love it any time of the year. The dressing is also delicious on so many other things, it's worth making just to give it a try. I have a Spiralizer, which I love, but there are plenty of relatively inexpensive little handheld gadgets you can use to make vegetable "noodles." Plus word on the street is that Whole Foods just started selling pre-made "noodles" (but you know if you plan on buying those a few times, the Spiralizer is worth it -- it's so fast!).

Sweet Potato, Roasted Onion + Quinoa Bowl with Tahini-Maple Dressing

- 1/2 small red onion, cut into 1" cubes
- 1 + 1/2 tablespoons of extra virgin olive oil
- salt and pepper
- 3/4 cup dry quinoa, rinsed
- 2 cups water
- 1 large sweet potato, peeled, Blade C (or julienned)
- 1/2 teaspoon garlic powder

For the dressing: 
- 1 1/2 tablespoons tahini
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 tablespoon water + more to thin if needed

1. Preheat the oven to 425 degrees. Place the onions on a nonstick baking tray and drizzle with 1/2 tablespoon of the olive oil. Toss with hands to coat fully and season with salt + pepper. Roast for 20-25 minutes, tossing once. 

2. While the onions are roasting, place the quinoa in a small saucepan with the water, cover, bring to a boil and then uncover and lower heat and let simmer for 15-20 minutes or until quinoa is fluffy. 

3. Once you place quinoa on stovetop, place a large skillet over medium heat and add in the rest of the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper, and garlic powder. Cover and cook for 5-7 minutes, uncovering to toss occasionally, until sweet potatoes are cooked through. 

4. While the sweet potatoes are cooking, combine all of the ingredients for the dressing in a bowl and whisk until combined. Add more water as needed to thin to preference. 

5. Once onions, sweet potatoes, and quinoa are done cooking, combine them all in bowl and top with a drizzle of the dressing. 

1 comment:

plasterers bristol said...

Yummy, this sounds so good. Thanks for sharing this great recipe.