Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) with racks in the top and bottom third positions. Toss the chopped acorn squash and cubed beets with 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of cumin, ½ teaspoon of smoked paprika, and ½ teaspoon of pepper on a large baking sheet. Spread them in an even layer. Roast on the bottom oven rack, stirring once, until lightly browned and tender, about 30 minutes.
- While the squash and beets are roasting, 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 baking sheet. Spread them in an even layer. Roast on the top oven rack until browned and tender, about 15 minutes.
- Meanwhile, 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, then reduce heat to maintain a steady simmer. Simmer for 6 minutes. Transfer the eggs to the ice bath and let them cool for 2 minutes. Drain the eggs and set them aside.
- To make the tahini dressing, whisk together 6 tablespoons of tahini, ¼ cup of lemon juice, 2 tablespoons of water, the grated garlic, and ¼ teaspoon of salt in a small bowl until creamy and smooth.
- In a medium bowl, stir together 3 cups of cooked quinoa and the remaining ¼ teaspoon of salt. Divide the quinoa among 6 bowls. Top each bowl with black beans, the roasted squash mixture, and the roasted broccoli. Peel the cooled eggs, cut each in half lengthwise, and place them on top of the breakfast bowls. Drizzle each bowl with the tahini dressing.
Notes
For make-ahead convenience, roast the vegetables and cook the quinoa up to 3 days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the vegetables and quinoa, then assemble the bowls as directed. The tahini dressing can also be made ahead and stored in the refrigerator for up to 5 days.