Wholesome plant-based bowl featuring quinoa, roasted vegetables, chickpeas, and tahini dressing. Vegan and gluten-free.
# 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 ounces) 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
18 - 1 avocado, sliced
19 - 2 tablespoons pumpkin seeds
20 - 2 tablespoons fresh parsley or cilantro, chopped
# Directions:
01 - Set oven to 425°F (220°C).
02 - Arrange sweet potato, bell pepper, zucchini, and broccoli on a large baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Roast for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - 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 as needed to achieve a pourable consistency.
06 - Divide cooked quinoa among four bowls. Top with roasted vegetables and chickpeas. Drizzle with tahini dressing and garnish with avocado slices, pumpkin seeds, and fresh herbs.
