Roasted Root & Quinoa Buddha Bowls

Ingredients

• 800gSweet potatoes, cubed
• 300gCarrots, sliced into rounds
• 3 tbspExtra virgin olive oil
• 120gBaby spinach leaves
• 200gQuinoa, rinsed
• 60mlRaw hulled tahini
• 2 tbspLemon juice
• 1 cloveGarlic, minced

Method

1. 1Preheat oven to 200°C and line a large tray with baking paper.
2. 2Toss sweet potato and carrots with 2 tbsp oil and roast for 25-30 minutes until tender.
3. 3While vegetables roast, boil quinoa in 500ml water for 12 minutes, then drain and fluff with a fork.
4. 4Whisk tahini, lemon juice, garlic, and 2 tbsp warm water in a small bowl to create a smooth dressing.
5. 5Divide spinach and quinoa into bowls, top with roasted vegetables, and drizzle generously with tahini dressing.