Name: Roasted Vegetable & Quinoa Harvest Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 (side servings)
Ingredients: 4 medium whole carrots ((peeled and quartered // large pieces halved)); 1 1/2 cups quartered baby yellow potatoes; 2 Tbsp maple syrup ((divided)); 2 Tbsp olive oil ((divided)); 1 healthy pinch each sea salt + black pepper; 1 Tbsp chopped fresh rosemary ((or dried)); 2 cups halved Brussels sprouts; 1 cup white quinoa (well rinsed + drained); 1 3/4 cups water; 1 pinch sea salt; 1/2 cup tahini; 1 medium lemon, juiced ((yields ~3 Tbsp or 45 ml as original recipe is written)); 2-3 Tbsp maple syrup; Fresh herbs (parsley, thyme, etc.); Pomegranate arils