Roasted Rainbow Veggies with Hemp Seeds and Lemon Tahini Dressing


It's fall! Well, at least in some parts of the country I'm sure it's fall. Southern California's seasons have been all wack this year: first with a cold beginning of summer, and now a really scorching hot October. But weather aside, I'm still whipping out the seasonal squashes and getting my culinary autumn on.

This dish was actually created because I had a bunch of leftover vegetables I wanted to eat before they went bad. I threw them all together with my leftover quinoa, I had a quick and filling lunch! Feel free to use any leftover veggies you have in your fridge as well. 

Ingredients (serves 2)

  • 1 cup cooked quinoa
  • 1/2 an onion
  • 2 whole carrots
  • 1 1/2 cups butternut squash
  • 1 zucchini
  • 5-7 cherry tomatoes
  • 1 tablespoon tahini
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon white wine vinegar
  • Cumin
  • Oregano
  • Rosemary
  • 1 tablespoon hemp seeds

1. Preheat oven to 425 degrees Fahrenheit. Chop up all your vegetables and place them on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil and sprinkle cumin, oregano, and rosemary on top. Bake for about 25 minutes or until vegetables are soft.

2. To make dressing, mix tahini, lemon, olive oil, and white wine vinegar. Top quinoa with veggies, and drizzle dressing over both. Top with hemp seeds.