This is the perfect lunch or dinner- can be prepared ahead of time, easily customizable, and healthy!
Preheat oven to 400°F. Prepare 3 baking sheets with parchment paper (one will be used for the salmon).
Place sweet potatoes into a ziplock bag and add 1 teaspoon of olive oil. Shake until coated. Spread sweet potatoes onto half of a prepared baking sheet.
Place carrots into the ziplock bag with a teaspoon of olive oil. Shake until coated. Spread carrots onto other half the prepared baking sheet
Place cauliflower florets into the ziplock bag with 2 teaspoons of olive oil. Shake until coated. Spread cauliflower florets onto a second prepared baking sheet.
Sprinkle the vegetables with the ¼ teaspoon of kosher salt.
Place vegetables into preheated oven and roast for 35-40 minutes until tips are caramelized. Remove from oven and allow to cool slightly.
While the vegetable are roasting, place 1 cup of quinoa and 2 cups of water into a small saucepan. Bring to a boil.
Turn down to a simmer and cover. Simmer quinoa for 15-20 minutes or until water is absorbed. Allow to cool for 5 minutes. Fluff with a fork.
On the third prepared baking sheet, lay out your salmon fillet, skin side down.
In a small bowl, combine olive oil, lemon zest, and salt. Spread over salmon.
Roast the salmon in your 400°F oven for 20 minutes or until desired consistency. (The salmon can go in the oven with your vegetables-just put it in for the last 20 minutes of the vegetable roasting)
Place garlic into a high speed blender or food processor. Pulse until garlic is minced.
Add lemon juice, tahini, nutritional yeast, olive oil, and salt. Blend until smooth. Add water if needed to get dressing to your desired consistency.
In a bowl, place a large scoop of quinoa, a quarter of the roasted vegetables, a quarter of the salmon. Repeat until all 4 bowls are filled.
Drizzle with lemon tahini dressing.
*This recipe looks really daunting, as there are a fair amount of steps: but it iso the easiest recipe ever if you just keep some of the components in your refrigerator! I always keep some of this dressing handy (it will keep for up to a week), and some cooked quinoa (it will also keep for up to a week).
*If you want to make this all in one day (also very easy)-just make sure you do it in order. Start your vegetables roasting, then start your quinoa cooking. You can put your salmon in the oven when there is 20 minutes of cooking time left on your vegetables and then they will finish at about the same time. The dressing can be made after you get your vegetables and your salmon into the oven. It will all come together at the end!
*This recipe is great for kids! They can choose how much of each component they would like in their bowls. Perfect for giving them control in a healthy manner!
*Don't be afraid of nutritional yeast! It adds a great flavor to food. I buy it in bulk from my local coop, but it is sold in bags (brand: Bob's Red Mill) at many grocery stores (I even found it at the smaller grocery store by my cabin).
*The Lemon Tahini dressing is adapted from a recipe by Angela Liddon found in the Vegan Cookbook "Oh She Glows".