vegan roasted veggies with tahini cream sauce

Nothing is better or more comforting than a bowl of roasted veggies. Want to make it even better? Toss the hot veggies in a homemade tahini cilantro sauce. So good served over quinoa and/or a plate of greens. Another great option to meal prep.

Ingredients

3 cups brussel sprouts, halved

2 cups butternut squash, cubed

4 cups greens - spinach, arugula or kale

1/2 cup quinoa

1 1/2 cup water

2 tablespoons tahini

4 tablespoons olive oil (2 for veggies and 2 for sauce)

3 tablespoons apple cider vinegar

1/4 cup cilantro, finely chopped

1/4 cup chives, snipped

1/4 cup flat-leaf parsley, finely chopped

1 clove garlic, minced

Instructions

Preheat oven to 425.

Toss sprouts and squash in 2 tablespoons of olive oil, salt and pepper to taste.

Flip after 20 minutes and cook another 15/20 minutes until sprouts start to char lightly.

Bring water and quinoa to a boil, turn to low and cook until all water is absorbed.

Combine remaining ingredients to make sauce, it will be a thicker sauce.

Once veggies are out of oven, toss with the sauce and half of the quinoa.

Serve over greens and a spoonful of quinoa.

You can prep this ahead of time and serve hot or cold.