Cindi's Roasted Veggie Quinoa Bowl with Lemon Tahini Dressing
But it can also be intimidating when patients start asking you for guidance on nutrition. You may find yourself asking, “I'm not a dietitian. What kind of advice can I offer within my scope of practice?” To help you give your patients some guidance, we're sharing this warming and bright recipe. Roasted Veggie Quinoa Bowl with Lemon Tahini Dressing comes straight from nutrition expert Cindi Lockhart, RDN, LD, IFNCP. The special but simple combinations of vegetables, grains and fats makes for a filling yet hearty meal. Plus, these foods can be easily absorbed and utilized by the brain, and it's delicious.
Cindi's Roasted Veggie Quinoa Bowl with Lemon Tahini Dressing
Ingredients
- 1 cup uncooked quinoa
- 2 cups curly kale, roughly chopped
- 2 small sweet potatoes, cubed
- 1 large bunch of asparagus
- 1 tbsp extra virgin olive oil, divided
- 1 tsp dried oregano
- 1/4 cup tahini
- Juice from 1/2 of a lemon
- 1/4 tsp garlic powder
- 2 tbsp water, to thin
- Salt + pepper to taste
Directions
- Cook quinoa according to the package instructions.
- Preheat oven to 425 degrees fahrenheit.
- For the asparagus, cut off the woody ends, and then slice into thirds. Set aside.
- Place the cubed sweet potato onto a baking sheet lined with parchment paper. Drizzle with 1 tsp of oil and season with 1/2 tsp oregano, salt, and pepper.
- Roast the sweet potatoes for 15 minutes.
- Remove from the oven and add the asparagus, along with another tsp of oil and 1/2 tsp of oregano.
- Roast the sweet potatoes and asparagus for another 15 minutes.
- While the veggies are baking, massage the kale with 1 tsp of oil. Massage until the kale has softened and turned a bright green. Divide the kale into 2 separate bowls for serving.
- To make the dressing, whisk together the tahini, lemon juice, garlic powder, water, and salt & pepper. Taste, and adjust the seasonings as needed.
- To assemble, add the cooked quinoa on top of the massaged kale. Add the roasted sweet potatoes and asparagus on top. Drizzle with the lemon tahini dressing.
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Cindi Lockhart, RDN, LD, IFNCP, is board-certified as an integrative and functional nutrition practitioner with over 30 years in professional practice. She has trained nutrition, fitness, and medical practitioners throughout most of her career, yet maintains a personal practice with clients as she believes that the only way she can effectively educate and inspire other practitioners is through her own practical experience with clients. In addition to educating on how Food is Medicine, Cindy also specializes in coaching clients and practitioners on the importance of managing stress, optimizing sleep, proper exercise and movement, and reducing exposure to environmental toxins. Cindi has extensive expertise in women’s health issues including hormonal imbalances, thyroid dysfunction, and autoimmunity as well as gut health, weight management, histamine intolerance, and immune health.
Learn more about her educational products, including upcoming live seminars, by clicking here.
