Roasted Vegetable Quinoa Bowl Meal Prep

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potato, cauliflower, and red onion with olive oil, garlic powder, oregano, salt, and pepper.
3. Spread the vegetables onto a large rimmed baking sheet in a single layer, ensuring they aren't touching to prevent steaming.
4. Roast for 20–25 minutes, stirring halfway through, until the edges are mahogany-colored and the vegetables are fork-tender.
5. Combine rinsed quinoa, water or vegetable broth, and salt in a saucepan.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
8. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic.
9. Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a velvety, pourable consistency.
10. Divide the fluffy quinoa into bowls, top with roasted vegetables, and drizzle with the tahini dressing.