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Roasted Veggie & Sausage Quinoa Bowl with Tahini Dressing

Michelle
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients
  

  • 2 cups sweet potatoes - chopped into bite size pieces
  • 2 red bell peppers - cut into chunks
  • 2 cups Broccoli Florets
  • 15.5 oz can of chickpeas - drained and rinsed
  • 14 oz Erckrich Smoked Sausage - cut into chunks
  • 1 onion - sliced thick
  • 3 tbsp olive oil
  • 3 cups prepared quinoa
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt

DRESSING

  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves - minced
  • 2 - 3 tbsp water
  • salt - to taste

Instructions
 

  • Preheat oven to 400º F.
  • Combine the spices (cumin, garlic powder, chili powder, salt and paprika) in a small bowl and mix to combine. Set aside.
  • Place the sweet potatoes, broccoli, bell pepper, onion, chickpeas and Eckrich Sausage in a large bowl and drizzle with the olive oil and prepared spice blend. Toss to coat.
  • Evenly spread the veggie/sausage mixture on a large sheet pan, ensuring nothing is overlapping. Bake at 400º for 20 - 25 minutes, until the sausage is browned and veggies are crisp/tender.
  • While the mixture bakes, prepare the dressing by adding the tahini, lemon juice, sesame oil, maple syrup, olive oil and garlic to a small bowl and whisk to combine. Gradually add water until the dressing it pourable or to desired consistency. Taste and season with salt as needed.
  • To serve, place 1/2 cup of prepared quinoa in a bowl and top with the veggie/sausage mixture. Drizzle with the prepared tahini dressing. Serve and enjoy!