Ingredients:

  • 1 lb cauliflower florets
  • 2 cups cubed sweet potato
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 cup runny tahini
  • 1/4 cup fresh lemon juice
  • 1/4 cup warm water
  • 1 cup fresh parsley, packed
  • 1 cup baby spinach, stems removed
  • 2 cloves garlic, minced
  • 1 tbsp maple syrup
  • 1/4 tsp ground cumin
  • 3 cups cooked quinoa
  • 4 cups fresh arugula
  • 1 large avocado, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cauliflower, sweet potatoes, and chickpeas on a parchment-lined baking sheet with olive oil, salt, paprika, and pepper. Spread in a single layer.
  3. Bake for 25-30 minutes, tossing halfway through, until the edges are charred and the chickpeas are slightly crisp.
  4. While vegetables roast, combine tahini, lemon juice, warm water, garlic, maple syrup, and cumin in a blender.
  5. Add the parsley and spinach to the blender and blitz on high until the sauce is a vivid green and completely smooth.
  6. If using uncooked grains, rinse quinoa or rice and simmer in water until the liquid is absorbed and grains are fluffy.
  7. Divide fresh arugula among four bowls. Scoop in cooked grains and roasted vegetables.
  8. Top with sliced avocado, drizzle with the green tahini dressing, and garnish with toasted sesame seeds.