Ingredients:

  • 1 lb sweet potato, cubed
  • 1 head cauliflower, cut into florets
  • 2 large carrots, sliced into coins
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 cup raw tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 4 tbsp warm water
  • 1/4 tsp sea salt

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes, cauliflower florets, sliced carrots, and drained chickpeas on a large rimmed baking sheet with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
  3. Spread vegetables in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are caramelized and chickpeas are slightly crisp.
  4. Rinse quinoa under cold water for 30 seconds.
  5. Combine quinoa, vegetable broth, and salt in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
  6. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  7. In a bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and sea salt.
  8. Gradually whisk in warm water until the dressing reaches a creamy, pourable consistency.
  9. Divide cooked quinoa into four bowls, top with roasted vegetables and chickpeas, and drizzle with the tahini dressing.