Fluffy quinoa paired with roasted sweet potato, bell pepper, and broccoli, topped with chickpeas and velvety tahini dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, diced
06 - 1 small zucchini, sliced
07 - 1 cup broccoli florets
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - Salt and black pepper, to taste
→ Legumes
11 - 1 can (15 oz) chickpeas, drained and rinsed
→ Tahini Dressing
12 - 1/3 cup tahini
13 - 2 tablespoons lemon juice
14 - 2 tablespoons water, plus more as needed
15 - 1 tablespoon maple syrup or agave nectar
16 - 1 small garlic clove, minced
17 - Salt, to taste
→ Toppings (optional)
18 - 1 avocado, sliced
19 - 2 tablespoons pumpkin seeds
20 - 2 tablespoons fresh parsley or cilantro, chopped
# How To Make It:
01 - Preheat the oven to 425°F (220°C).
02 - Place sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper. Toss to ensure even coating.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until they are tender and slightly caramelized.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth. Adjust with additional water to reach a pourable consistency.
06 - Divide quinoa evenly into four bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini dressing. Add avocado slices, pumpkin seeds, and fresh herbs as desired.
