Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 large (12 oz / 340g) sweet potato, cubed
  • 2 cups (150g) brussels sprouts, halved
  • 1 medium (150g) red bell pepper, chopped into chunks
  • 1/2 medium (75g) red onion, sliced into wedges
  • 3 tbsp (45ml) olive oil
  • 1 tsp (2g) smoked paprika
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 cups (approx. 540g) cooked quinoa or brown rice
  • 1/4 cup (60g) tahini
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5ml) maple syrup
  • 1-2 tbsp (15-30ml) warm water
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: A hot oven ensures the veg sears immediately.
  2. In a large mixing bowl, toss the dried chickpeas, cubed sweet potatoes, halved sprouts, peppers, and onions with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Note: Ensure the oil reaches every nook of the sprouts.
  3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing with a spatula halfway through, until sweet potatoes are fork tender and chickpeas are golden.
  4. Divide the cooked quinoa or brown rice evenly into three medium bowls.
  5. Top each bowl with a generous portion of the roasted vegetables and chickpeas.
  6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt.
  7. Slowly whisk in warm water one tablespoon at a time until the sauce is smooth and pourable. Note: It may thicken at first before becoming silky.
  8. Drizzle the tahini sauce in a zig zag pattern over the bowls and serve.