2 cups of cooked quinoa
1 cup of broccoli
1 sweet potato
1 cup of sliced mushrooms
1/2 cup of peas
1/2 cup of low sodium vegetable broth
1 tsp of sesame seeds
1/2 cup tahini
Juice of 1 medium lemon
3 tsp lemon zest
1 Tbsp olive oil
1/4 tsp salt
dash of maple syrup to taste
Heat the oven to 450. On a cookie sheet add some parchment paper. Cut up the sweet potato into cubes and place them on the cookie sheet. Put in the oven for 45 minutes. When 15 minutes are left on the timer add the broccoli to the sheet and put back in the oven.
Bring a pot of water to boil and add in the quinoa and cook for about 20 minutes.
In a small pan add in the vegetable broth and bring to a simmer. Add in the mushrooms and peas. Steam until the mushrooms are soft.
In a blender add in all of the ingredients for the dressing.
Pull the vegetables from the oven and set aside. Spoon the quinoa into a bowl and then top with all of the veggies. Drizzle the tahini sauce on top and sprinkle with sesame seeds.