Warm Roasted Veggie Quinoa Salad with Creamy Sesame Dressing

Step 1

Pre-heat oven to 425F.

Step 2

Start by making your broccoli and sweet potatoes. Chop sweet potatoes into 1 inch pieces and broccoli into small bite sized pieces. In a bowl combine sweet potatoes and broccoli and add olive oil, garlic powder, onion powder, salt, and black pepper. Mix until combined.

Step 3

Bake for 20-25 minutes, stirring half-way through. Broccoli and sweet potatoes should be browned and crispy.

Step 4

In a small bowl whisk together tahini, toasted sesame oil, maple syrup, salt, lemon, and water. Add extra water if needed for desired consistency.

Step 5

In a large pan or pot add cooked quinoa, chopped kale, carrots, roasted sweet potatoes and broccoli and warm over medium heat for 5-10 minutes, covered and stirring every few minutes until kale is wilted.

Step 6

Add in feta cheese, pumpkin seeds, and 1/2 of sauce and mix until combined.

Step 7

Serve right away and drizzle more sauce on top. Add salt, pepper, more feta, or pumpkin seeds as desired.