Step 1

Pre-heat the oven 425 degrees Fahrenheit. Cook the quiona according to package directions.

Step 2

Place diced vegetables on a large baking sheet and drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender and slightly caramelized, about 30 minutes, flipping once.

Step 3

Assemble the bowls: This recipe will make 4-6 bowls, depending on size. In each bowl, add an equal amount of quinoa roasted vegetables, and white beans. Drizzle with desired amount of tahini and lemon juice. Season with salt, to taste and top with fresh thyme leaves.