Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) with racks in the top and bottom thirds. Toss the chopped acorn squash and cubed beets with 2 tablespoons of olive oil, ½ teaspoon each of salt, cumin, smoked paprika, and pepper on a large rimmed baking sheet. Spread them in an even layer and roast on the bottom rack for about 30 minutes, stirring once, until lightly browned and tender.
- Meanwhile, toss the broccoli florets with the remaining 2 tablespoons of olive oil, ½ teaspoon of salt, and the remaining ¼ teaspoon each of cumin, smoked paprika, and pepper on another large rimmed baking sheet. Spread in an even layer and roast on the top rack for about 15 minutes, until browned and tender.
- While the vegetables roast, bring a medium saucepan of water to a boil. Prepare an ice bath next to the stove. Gently lower 6 eggs into the boiling water, reduce heat to maintain a steady simmer, and cook for 6 minutes. Transfer the eggs to the ice bath for 2 minutes, then drain and set aside.
- In a small bowl, whisk together 6 tablespoons of tahini, ¼ cup of lemon juice, 2 tablespoons of water, grated garlic, and ¼ teaspoon of salt until creamy and smooth.
- In a medium bowl, stir 3 cups of cooked quinoa with the remaining ¼ teaspoon of salt. Divide the quinoa among 6 bowls. Top each bowl with black beans, the roasted squash and beet mixture, and the roasted broccoli. Peel the cooked eggs, cut each in half lengthwise, and place on top of the bowls. Drizzle each bowl with the tahini dressing.
Notes
These breakfast bowls can be prepared ahead of time. Roast the vegetables and cook the quinoa in advance. Store them separately in the refrigerator. When ready to serve, reheat the vegetables and quinoa, then assemble the bowls with fresh black beans, hard-boiled eggs, and the tahini dressing.