Autumn Harvest Vegetables with Tahini-Lemon Dressing

Vegetables with Tahini-Lemon Dressing

This colourful, plant-based bowl is rich in fiber, antioxidants, and phytonutrients that help reduce inflammation and support hormone balance. Sweet potatoes provide beta-carotene, cruciferous vegetables like broccoli assist in natural detoxification, and chickpeas add plant protein and zinc for immune support.

Ingredients:

• 1 small sweet potato, cubed
• 1 cup broccoli florets
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Sea salt and pepper to taste
• 1 cup cooked quinoa or brown rice
• ½ cup cooked chickpeas

Tahini-Lemon Dressing:

• 2 tbsp tahini
• Juice of ½ lemon
• 1 tbsp water (or more for desired consistency)
• ½ clove garlic, minced
• 1 tsp maple syrup or honey
• Pinch of sea salt

Directions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until tender and lightly browned.
3. Whisk together dressing ingredients until smooth.
4. Assemble the bowl with quinoa, roasted vegetables, and chickpeas.
5. Drizzle with tahini-lemon dressing and top with pumpkin seeds or chopped parsley.

Optional add-ins: roasted beets, kale, or sliced avocado.

Marsha Fenwick, C.N.P.  R.R.T.