INGREDIENTS 1 cup quinoa, rinsed and cooked 2 large or 3 small yams( or sweet potatoes), halved and
SERVES: 4 sliced into half moons 3 carrots, diced about 1 / 2 inch thick 1 vidalia onion, sliced 1 / 4 inch thick 2 handfuls shiitake mushrooms, sliced 7-8 brussels sprouts, trimmed and quartered 4 rosemary sprigs 1 / 2 cup parsley, minced 1 teaspoon ground paprika 1 / 2 teaspoon medium grain sea salt a good coating of olive oil( about 1 1 / 2-2 tablespoons)
FOR KALE TAHINI SAUCE:
1 / 2 cup tahini 2 / 3 cup cold water 2 large kale leaves, de-stemmed and roughly chopped 1 tablespoon fresh lemon juice 1 garlic clove, smashed 1 / 2 teaspoon fine grain sea salt 1 teaspoon crushed red pepper flakes INSTRUCTION: Tahini sauce:
In a medium-sized saucepan of boiling water, cook kale until wilted- about 35-45 seconds. with a slotted spoon, transfer kale to a boil of ice water; let cool and drain. squeeze excess water out and place in the bowl of a food processor
Add the tahini, water, lemon, garlic, salt and red pepper flakes. blend, scraping down the sides of the bowl until you have reached desired consistency.( for a more fluid, runnier sauce add more water). place in the refrigerator until ready to use