Alexandra Caspero, RD, MA
Alexandra Caspero, RD, MA, RYT, is a registered dietitian, plant-based chef, owner of Delish Knowledge and author of Fresh Italian Cooking for the New Generation. Her award-winning blog, Delish Knowledge, focuses on making whole-food, vegetarian eating deliciously simple. She is part-owner and Nutrition Director of rootberry, a plant-based food company in St. Louis.
Caspero is the co-founder of Plant-Based Juniors, an evidence-based platform that helps parents navigate the world of plant-based prenatal and pediatric nutrition. She is the co-author of the bestselling book, The Plant-Based Baby + Toddler. Additionally, she is the co-author of Joyful Eating, Nourished Life, a 6-week program which helps others discover a happier, healthier relationship with food and their body. She developed recipes for The Fiber Fueled Cookbook. Follow her on Instagram.see more from this author
This was delicious, thank you for a great recipe.
I made this tonight, worried about what the dressing would taste like since I’ve never had tahini.
THIS WAS AMAZING!!!
So flavorful and super easy to make!!!
Any sub for tahini dressing?
I can’t have that much fat.
Maybe try a low fat hummus instead of tahini.
This was excellent! I followed the recipe with a few exceptions- I left out the turmeric and ginger. I also ended up roasting the veggies about 7 minutes longer than noted- 32 minutes total. I also used hummus and a splash of ACV for the dressing. I will definitely make this again!
This is my new favorite meal. Fantastic flavors!
I’m confused. When making into bowls, I do not see anywhere in the directions where the quinoa gets put into the bowls. I see this type of incomplete directions repeatedly with recipes. I wish the recipe writers would have someone else proofread the instructions for errors, omisions, and confusing directions.
I agree it is a little confusing. I think what is confusing is step 5 “Divide the prepared quinoa, lettuce, cucumber, and red onion among four bowls.” It sounds like you are supposed to put them all in separate bowls, but I think what is meant is to divide all of them together among 4 bowls, so each bowl will contain a bit of each of those ingredients listed. Then you top it with the roasted veggies and dressing(step 7). Or as suggested, you can separate each ingredient on a baking sheet for people to make/prepare their own bowls. Hope this helps!
The spices on the roasted veggies were amazing!!! The whole bowl came together really well, and is a easy fix for lunches for the week!! I also subbed out the tahini and used hummus instead. So good! I added some pepitas and ate this with some walnuts on the side to make sure to help those fat soluble veggies absorb.
Yum. Carnivore hubby thought this was absolutely delicious. I used red cabbage in place of lettuce and made a hummus dressing in place of the tahini dressing to lower the fat. The spices on the roasted vegetables were perfectly balanced Very easy to prepare. Definitely will be making this again.
Please explain what a hummus dressing is? Thank you.
Great flavors. I used broccoli instead of cauliflower. Added about a cup of cooked chickpeas and a sliced onion to the broccoli/sweet potato mix, seasoned and roasted them all. Great tahini dressing.
Are you able to post the nutrient values for carb counting ? That would be a great help for insulin dosing.
You can add everything to MyFitnessPal or a like app, and get that information.