Ingredients:

  • 1 lb carrots, peeled and sliced into 1/2 inch rounds
  • 1 head cauliflower, cut into bite-sized florets
  • 1 lb brussels sprouts, halved
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 1 medium red onion, cut into thick wedges
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups cooked quinoa or brown rice
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1/4 cup fresh parsley, finely chopped
  • 3 tbsp warm water

Instructions:

  1. Preheat the oven to 425°F (218°C). In a large bowl, toss the carrots, cauliflower, sprouts, chickpeas, and red onion with olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper until evenly coated.
  2. Spread the vegetable mixture in a single layer on a large rimmed baking sheet lined with parchment paper. Roast for 25-30 minutes, tossing once halfway through, until vegetables are charred and golden.
  3. While the vegetables roast, whisk together the tahini, lemon juice, and maple syrup. Gradually whisk in warm water one tablespoon at a time until the dressing reaches a velvety, pourable consistency. Fold in the chopped parsley.
  4. Divide the cooked quinoa or brown rice equally among four bowls. Top with the roasted vegetable and chickpea medley and drizzle with the Green Goddess dressing.