Ingredients:

  • 1 lb sweet potatoes, cubed
  • 1 head cauliflower, cut into florets
  • 3 large carrots, sliced into rounds
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 head garlic
  • 1/2 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 4 tbsp warm water
  • 1/2 tsp ground cumin
  • 1 pinch salt
  • 4 cups baby spinach
  • 2 cups cooked quinoa
  • 2 tbsp toasted sesame seeds

Instructions:

  1. Place the garlic head on a piece of foil, drizzle with a drop of oil, wrap tightly, and set aside on the baking sheet.
  2. Toss the cubed sweet potatoes, cauliflower florets, sliced carrots, and chickpeas in a bowl with olive oil, smoked paprika, sea salt, and cracked black pepper until evenly coated.
  3. Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes.
  4. Extract the softened roasted garlic cloves from the skin and place them in a high-speed blender or immersion blender.
  5. Add tahini, lemon juice, maple syrup, ground cumin, and a pinch of salt to the blender.
  6. Blend the sauce, adding warm water gradually one tablespoon at a time until the emulsion is smooth and creamy.
  7. Divide the baby spinach and cooked quinoa evenly among four bowls.
  8. Top the greens and quinoa with the roasted vegetable and chickpea mixture.
  9. Drizzle the garlic tahini sauce over the bowls and garnish with toasted sesame seeds.