Roast your favorite vegetables for a healthy meal anytime during the week. A drizzle of this bright and refreshing carrot ginger dressing is amazing and it can be used as a sauce on vegetables or meats. Make extra of everything for the perfect weekly meal-prep. Vegetable roasting times will vary depending on the type of vegetable.

Serves 4

Ingredients

1 pound vegetables cleaned and cut into halves or strips (zucchini, summer squash, sweet potatoes, carrots, asparagus)
2 Tablespoons olive oil or avocado oil
Salt, to personal taste
Black pepper, to personal taste
2 cups quinoa, rinsed, drained, and then cooked to package instructions
4 cups chopped lettuce or arugula
For the Carrot Ginger Dressing:
about 2-3 medium carrots, cut into bite sized pieces
zest of 1 large lemon
1/3 cup fresh lemon juice
1 Tablespoons finely minced ginger, or more other personal taste
1 Tablespoon miso paste
1/2 cup olive oil or avocado oil
1/4 cup rice vinegar or apple cider vinegar
1/2 small onion, chopped
1/2 teaspoon turmeric powder
1 teaspoon kosher salt, or to taste

Instructions

1. Roast the vegetables: Pre-heat oven on Convection Roast at 425°F.
2. Add vegetables to cooking tray and toss with a light layer of oil to coat the vegetables. Season with salt and pepper, to personal taste.
3. Roast vegetables for about 20-45 minutes, depending on the vegetables. Asparagus and zucchini cook faster. Cook vegetables to your personal taste and texture.
4. When vegetables are cooked, cut into bite sized pieces.
5. Combine all carrot ginger dressing ingredients in a blender. Blend until smooth. If the dressing is too thick, add about 1 Tablespoon of oil or until dressing becomes thin enough to drizzle. Taste the dressing and add additional seasoning if desired. Set aside.
6. When ready to serve, assemble the bowls with lettuce/arugula, cooked quinoa, and vegetables. Drizzle with the carrot ginger dressing on top.