A few weeks ago I went to a talk about food (what to eat, what not to eat, what is healthy, what is bad for you, etc…). At the beginning of the lecture, the woman had everyone close their eyes and picture their ultimate comfort food. Then she asked for people to yell them out. People yelled out things like, pizza, macaroni n’ Cheese, and mashed potatoes.
I’m pretty sure everyone fell into her trap and she was hoping people would think of typically unhealthy meals when they thought of comfort food. I remember her asking, “Does anyone think of broccoli?”. While I do enjoy foods like mac n’ cheese and pizza, when I think of comfort food, what comes to my mind is a big bowl of roasted vegetables, quinoa, and a delicious, yet simple, dressing.
I didn’t originally make this recipe thinking that I would post it on the blog. I originally made this version of the recipe as a last minute “It is New Year’s Eve and I need to find a way to eat lots and lots of black eyed peas for dinner so that I can have lots of luck in the New Year”. I grabbed a can of black eyed peas on my way home from work and once I got home I realized that I had some broccoli, sweet potatoes, lemon, thyme, and tahini lying around. I roasted the veggies, cooked the quinoa and put them into a big bowl with the beans. I squeezed some lemon juice on top, drizzled some tahini & threw in some thyme leaves.
I mixed everything up and called it dinner. I ate the leftovers the next day for lunch and then I found myself craving more so I made it again the next night, and the next night… And, now while I’m editing the photos and writing this post, I’m craving it again. I love this bowl because it is really simple with just a few ingredients and what makes it really delicious is the easy squeeze of lemon and drizzle of tahini on top. I decided to change it up for the blog and use some white beans instead of black eyed peas, but you are welcome to use any kinds of beans you like. I prefer a milder tasting white bean for this recipe.
- 1 cup dried quinoa, rinsed
- 4 heaping cups diced sweet potatoes, ½ inch dice
- 4 heaping cups small broccoli florets
- 2 teaspoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked white beans
- Tahini for drizzling
- Lemon wedges for squeezing
- Fresh thyme leaves
- Salt, to taste
- Pre-heat the oven 425 degrees Fahrenheit. Cook the quiona according to package directions.
- Place diced vegetables on a large baking sheet and drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender and slightly caramelized, about 30 minutes, flipping once.
- Assemble the bowls: This recipe will make 4-6 bowls, depending on size. In each bowl, add an equal amount of quinoa roasted vegetables, and white beans. Drizzle with desired amount of tahini and lemon juice. Season with salt, to taste and top with fresh thyme leaves.