Anti-Inflammatory Turmeric Roasted Veggie & Quinoa Bowl

Roasted Veggies 
0 Preheat oven to 420F degrees. Line two baking sheets with parchment paper and set aside. Wash and prep all veggies. Add sweet potatoes to a large mixing bowl, and the rest of the veggies into a separate bowl. To the sweet potatoes, add 1 tbsp olive oil, salt + pepper, 1 tbsp of garlic powder, turmeric and onion powder. Mix together until evenly tossed. Add to the oven to r for 40 minutes.  
2 In a separate bowl, combine zucchini, broccoli and cauliflower. Add 2 tbsp olive oil and the rest of the seasonings. Add 1/2 lemon, juiced and mix together until veggies are evenly tossed together. Add to lined baking sheet, and add to oven after sweet potatoes have been cooking for 20 minutes. Cook for 20-25 minutes.  
Jammy Eggs 
6 Bring a medium-sized pot of water to boil. Once boiled, carefully add in eggs. Let them cook for 6 minutes and then add directly to a ice bath for 5 minutes. Peel shell and slice in half. Set aside. 
Quinoa 
7 Cook quinoa according to box instructions. Once quinoa is cooked, add seasonings, lemon juice and olive oil. Mix together and set aside.
Tahini Sauce 
9 combine all tahini sauce ingredients together in a small bowl. Add water as needed to thin out sauce and season as necessary. Mix together until combined. Set asside. 
Assembling Bowl 
11 Add quinoa to bowl, followed by veggies and jammy eggs. Top with mint, toasted pine nuts, black pepper and lemon juice. Serve and enjoy!