Ingredients
Equipment
Method
- Preheat oven to 425°F with racks in top and bottom third positions. Toss chopped squash, cubed beets, 2 tablespoons oil and ½ teaspoon each salt, cumin, smoked paprika and pepper together on a large rimmed baking sheet until evenly coated; spread into an even layer. Roast on the bottom rack, stirring once, until lightly browned and tender, about 30 minutes.
- Meanwhile, toss broccoli florets with the remaining 2 tablespoons oil, ½ teaspoon salt and the remaining ¼ teaspoon each cumin, smoked paprika and pepper on another large rimmed baking sheet until evenly coated; spread in an even layer. Roast on the top rack until browned and tender, about 15 minutes.
- Meanwhile, bring a medium saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently lower 6 eggs into the boiling water; reduce heat as needed to maintain a steady simmer. Simmer, gently stirring occasionally, for 6 minutes. Transfer the eggs to the ice bath; let cool for 2 minutes. Drain the eggs and set aside.
- Whisk 6 tablespoons tahini, ¼ cup lemon juice, 2 tablespoons water, grated garlic and ¼ teaspoon salt together in a small bowl until creamy and smooth.
- Stir 3 cups cooked quinoa and the remaining ¼ teaspoon salt together in a medium bowl; divide among 6 bowls. Top with black beans, roasted squash mixture and roasted broccoli. Peel the eggs, discarding shells; cut each egg in half lengthwise and place on top of the breakfast bowls. Drizzle each bowl with the tahini mixture.
Notes
To make ahead, roast the vegetables and cook the quinoa up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Prepare the tahini dressing and store it in a separate container. When ready to serve, reheat the vegetables and quinoa, then assemble the bowls. The eggs can also be hard-boiled ahead of time and stored in the refrigerator.