Grilled Veggie Bowl with roasted garlic, lemon & tahini dressing
Serves 2
Vegan and Gluten-Free
Dressing:
1 head of garlic
3 Tbs tahini
2 Tbs olive oil
2 Tbs water
½ lemon-zest and juice
Salt and pepper to taste
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Cut the top off the head of garlic. Drizzle with 1 tsp of olive oil and a small pinch of salt. Wrap in foil and cook on your grill using indirect heat at 350* for 50-60 minutes. Remove from heat and allow to cool.
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Squeeze the head of garlic to remove the individual bulbs.
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Add all the ingredients into a small blender and blend until smooth. Add more water if a thinner sauce is desired.
Veggie Bowl:
1 cup of quinoa cooked according to package instructions. I use veggie stock instead of water to add more flavor.
2 kale leaves (massage them gently to soften), de-stemmed and cut into small pieces. Drizzle with 1 tsp of olive oil and a pinch of salt in a mixing bowl. Massage the leaves for about 1 minute with your hands. Add the warm quinoa to the bowl of diced kale and mix.
1 medium-sized sweet potato peeled and diced into ½ inch cubes. Drizzle with olive oil and sprinkled with 1 TBS of za’atar seasoning. Grill over direct heat on your BGE at 350* for about 20-25 minutes. Tossing frequently to avoid burning them. I use a grill pan specifically designed for veggies.
1 red pepper, stemmed, membrane and seeds removed, cut into slices. 1 onion sliced. Combine the pepper and onion slices. Grill using the same method as above, but the cooking time will be much less.
1 ripe avocado diced
1 can of black beans drained and rinsed
½ cup of shelled edamame
Assemble your bowls starting with the quinoa and kale mixture. Place the rest of the veggies on top of the quinoa. Drizzle with the roasted garlic, lemon & tahini dressing.