Fluffy quinoa topped with roasted sweet potato, bell pepper, and broccoli, plus chickpeas and creamy tahini dressing.
# What You Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 tsp 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 tbsp olive oil
09 - 1/2 tsp 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 tbsp lemon juice
14 - 2 tbsp water (plus more as needed)
15 - 1 tbsp maple syrup or agave nectar
16 - 1 small garlic clove, minced
17 - Salt, to taste
→ Toppings (optional)
18 - 1 avocado, sliced
19 - 2 tbsp pumpkin seeds
20 - 2 tbsp fresh parsley or cilantro, chopped
# How to Make It:
01 - Preheat oven to 425°F.
02 - Arrange sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
04 - While vegetables roast, rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, garlic, and salt until smooth. Adjust water to reach a pourable consistency.
06 - To assemble, divide quinoa among four bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini dressing. Add avocado slices, pumpkin seeds, and fresh herbs if desired.
