# What you need:
→ Grains Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cut into 1/2-inch cubes
05 - 1 red bell pepper, diced
06 - 1 small zucchini, sliced into rounds
07 - 1 cup broccoli florets
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - Salt and freshly ground black pepper
→ Legumes
11 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Creamy Tahini Dressing
12 - 1/3 cup tahini
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons water, plus additional as needed
15 - 1 tablespoon maple syrup or agave nectar
16 - 1 small garlic clove, minced
17 - Salt to taste
→ Optional Toppings
18 - 1 ripe avocado, sliced
19 - 2 tablespoons pumpkin seeds
20 - 2 tablespoons fresh parsley or cilantro, chopped
# How to Make It:
01 - Preheat oven to 425°F and position rack in center position.
02 - Arrange sweet potato cubes, bell pepper, zucchini slices, and broccoli florets on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper. Toss vegetables thoroughly to ensure even coating.
03 - Transfer baking sheet to preheated oven. Roast for 20 to 25 minutes, stirring vegetables halfway through cooking, until tender and edges are lightly caramelized.
04 - While vegetables roast, combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, minced garlic, and salt in a small bowl until completely smooth. Add additional water, 1 teaspoon at a time, if needed to achieve pourable consistency.
06 - Divide cooked quinoa evenly among four serving bowls. Arrange roasted vegetables and chickpeas on top of quinoa. Drizzle generously with tahini dressing. Garnish with avocado slices, pumpkin seeds, and fresh herbs if using.
