Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Cut the sweet potato, beetroot and broccoli into small, even pieces.
Toss the sweet potato and beetroot with olive oil and sea salt and roast them first at 200 °C for 15 min. After the first roasting time, add the broccoli and cook for another 10–12 min, until everything is soft and lightly browned.
While the veg is in the oven, rinse the quinoa thoroughly. Then cook it in lightly salted water until fluffy and the liquid has been absorbed.
For the dressing, stir the tahini with the lemon juice, sea salt and warm water. Keep stirring until it's smooth and creamy.
Divide the cooked quinoa between bowls and arrange the roasted veg on top. Leave to cool briefly so the flavours come through more clearly.
To serve, drizzle the bowl with the tahini dressing and enjoy warm straight away.
Good to know
A bowl like this feels like really good everyday food. Warm, colourful and satisfying without being heavy. Just right when things should be simple yet a little special.
Swaps
Quinoa → millet (mild, contains fibre and is gluten-free). Tahini → almond butter (also provides unsaturated fatty acids and a little calcium). Sweet potato → squash (similarly mild, with fibre and carotenoids). Broccoli → cauliflower (contains fibre and is versatile).
Allergens
Tahini contains sesame, which is an allergen. The bowl contains no refined sugar. Usually well suited to children if mildly seasoned, and fine during pregnancy with thoroughly washed and well-cooked veg.
