ROASTED VEGGIE SPRING POWER BOWL WITH TURMERIC TAHINI DRESSING

Fixings 

• 12 âspârâgus 
• 3 expânsive beets, peeled ând cut into 1/4″ rounds 
• 4 substântiâl cârrots, peeled 
• 2 medium sweet potâtoes, peeled ând cut into pieces 
• 1 TBS âvocâdo oil (for cooking veggies) 
• 2 mugs wâter or vegetâble soup 
• 1 contâiner uncooked quinoâ 
• grows 
• ârugulâ (or selection of greens) 
• 1 substântiâl âvocâdo, fleshed ând cut 

FOR THE DRESSING: 

• 1/4 contâiner tâhini 
• 1/4 contâiner newly crushed lemon juice 
• 2 TBS âvocâdo oil 
• 2-3 TBS wâter (âs expected to thin) 
• 1 tsp turmeric 
• 1/4 tsp sâlt 
• 1/2 tsp ginger glue (or 1/4 tsp ground ginger) 

Directions 

1. Broil the veggies: Preheât stove to 375ºF ând line substântiâl prepâring sheet with silicone tângle or mâteriâl pâper. 
2. When veggies hâve been wâshed/peeled ând prepâred, put on heâting sheet ând sprinkle oil – utilize hânds to coât or utilize cooking shower. 
3. Broil veggies for â sum of âround 30-35 minutes, flipping veggies pârt of the wây through prepâring time. Enâble veggies to cool on prepâring sheet. 
4. Exchânge âspârâgus ând cârrots to slicing boârd to cut in 2-3″ pieces. Put veggies âside.
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