My new favorite cookbook is The Everyday Ayurveda Cookbook by Kate O’Donnell. I’ve gotten quite a few inspirational cooking ideas from her. I’m not a regular salad eater. Too many raw veggies make my tummy upset. So, when I came across a version of this recipe in her cookbook I just had to make it my own.
1 package chopped veggies (carrots, broccoli, cauliflower
2 sweet potatoes cubed
1 Tbs. olive oil
1 c. cooked quinoa
Place veggies in a cast iron skillet or roasting pan and cover with oil. Salt to taste and roast in a preheated oven at 425 degrees for 30-40 minutes. About half way through I flip the veggies over. You will know they are done because veggies will begin to brown. Toss quinoa and veggies together and add tahini dressing. Use coconut aminos if you need more of salty flavor. Top with hemp seeds or other seed of choice. Serves 1.