Ingredients:

  • 1 lb (450g) sweet potato, peeled and cubed
  • 1 head (300g) broccoli, cut into florets
  • 1 red bell pepper (150g), chopped into 1-inch pieces
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (185g) quinoa or brown rice, uncooked
  • 2 cups (480ml) water or vegetable broth
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) maple syrup
  • 3 tbsp (45ml) warm water
  • 1 clove (5g) garlic, minced

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss cubed sweet potatoes, broccoli, bell pepper, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the mixture in a single layer on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are crisp.
  4. While vegetables roast, simmer the quinoa or rice in water or broth according to package instructions.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and minced garlic, gradually adding warm water until a velvety consistency is reached.
  6. Divide grains into four bowls, top with roasted vegetables and chickpeas, and drizzle with the tahini dressing.