Vegetable Grain Bowl with Tahini Sauce

Step 1

Preheat oven to 425°F. Cut 1 head cauliflower and 1 head broccoli into small florets. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet.

Step 2

Roast vegetables for 20-25 minutes, until edges are browned and fork-tender, shaking the pan halfway through.

Step 3

While vegetables roast, rinse 1 cup quinoa and cook with 2 cups water in a saucepan. Bring to a boil, then simmer covered for 15 minutes until water is absorbed and quinoa is fluffy.

Step 4

Make sauce: whisk 3 tbsp tahini, juice of 1 lemon, 1 tbsp olive oil, and 2-3 tbsp water until smooth. Add salt to taste; thin with more water if needed.

Step 5

Thinly slice 4 radishes and chop 0.25 cup cilantro. Divide quinoa between two bowls, top with roasted vegetables, radish, and cilantro.

Step 6

Drizzle with tahini sauce and serve with extra lemon wedges on the side.