Sweet Potato Noodle & Quinoa Bowl with Roasted Onions

This amazing creation was invented by the wonderful Ali at her inspirational Inspiralized blog.  I made a few changes, and have come up with one of the most perfect quick after-work dinners!  Most of the time I can make this without even going to the grocery store.

Sweet Potato Noodle Bowl with Quinoa and Roasted Onions

Serves: 3

Ingredients:

• 1 large sweet potato, peeled and spiralized
• 1 large carrot, spiralized
• 1 large yellow onion, cut into large chunks
• 3/4 cup quinoa, rinsed
• 1 1/3 cups free range chicken broth (buy this one from Trader Joe’s) plus extra, so get a 32 oz carton

For the sauce:

• 3 T apple cider vinegar
• 2 T tahini
• 1 T extra virgin olive oil
• 1 T maple syrup, grade b
• 1 T chicken broth
• 1 t garlic powder
• 1/2 t turmeric
• salt and pepper to taste

Method:

1. Heat your oven to 425º.
2. Spread onion chunks on a baking sheet, drizzle with olive oil and season with salt & pepper.  Cook for about 20 minutes, until pleasantly roasted.
3. Put quinoa and chicken broth in a medium sized pot with lid, bring to a boil, then cover and reduce heat, cooking for 20 minutes.  (I time this so the onions and quinoa cook at the same time with the same timer).
4. Use this time to mix your sauce ingredients.
5. In a large skillet with lid on medium heat, pour in about a 1/4 cup of chicken broth and then add your spiralized veggies, seasoning with salt and pepper.  Alternate between stirring and steaming with the lid on, adding more chicken broth if necessary.
6. When the noodles reach your desired tenderness, put a scoop of them in a bowl with a scoop of quinoa and a scoop of onions.
7. Top with your delicious sauce and enjoy!’

Vegan Option: Use vegetable broth