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