We first made this meal as a special for our Vegan friends who were hiking the Colorado Trail and loved it so much that we decided to make it a permanent item on the menu!
We start by roasting each vegetable separately with their own seasoning! Beets with Italian Herbs, Cauliflower with curry, Asparagus with garlic and the Sweet Potatoes with Cumin. All drizzled with Olive oil of course! We then toast the Quinoa and cook it in Veggie stock. We finally mix all of them together to make this uber nutritious, clean and healthy backcountry meal! But we didn't stop there! We also made a freeze dried a vegan tahini "ranch" dressing with fresh chives, dill, dijon mustard and apple cider vinegar, packed separately for you to rehydrate and pour over the bowl when ready!! A winner!