Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) with racks in the top and bottom positions. On a large baking sheet, toss the chopped acorn squash and cubed beets with 2 tablespoons of olive oil, ½ teaspoon each of salt, cumin, smoked paprika, and pepper. Spread them in an even layer and roast on the bottom rack for about 30 minutes, until lightly browned and tender, stirring once.
- Meanwhile, on another large baking sheet, toss the broccoli florets with the remaining 2 tablespoons of olive oil, ½ teaspoon of salt, and the remaining ¼ teaspoon each of cumin, smoked paprika, and pepper. Spread in an even layer and roast on the top rack for about 15 minutes, until browned and tender.
- While the vegetables roast, bring a medium saucepan of water to a boil. Prepare an ice bath next to the stove. Gently lower 6 large eggs into the boiling water and simmer for 6 minutes. Transfer the eggs to the ice bath to cool for 2 minutes, then drain and set aside.
- In a small bowl, whisk together the tahini, lemon juice, water, grated garlic, and ¼ teaspoon salt until creamy and smooth.
- In a medium bowl, stir the cooked quinoa with the remaining ¼ teaspoon salt. Divide the quinoa among 6 bowls. Top each bowl with black beans, the roasted squash and beet mixture, and the roasted broccoli. Peel the cooled eggs, cut each in half lengthwise, and place on top of the bowls. Drizzle each bowl with the tahini dressing.
Notes
These bowls are excellent for meal prep. Roast the vegetables and cook the quinoa ahead of time. Store components separately in the refrigerator and assemble when ready to eat. The tahini dressing can also be made in advance and stored in an airtight container.