Ingredients:

  • 450 g cauliflower florets
  • 300 g carrots, sliced into coins
  • 425 g chickpeas, drained and patted dry
  • 45 ml extra virgin olive oil
  • 5 g smoked paprika
  • 5 g garlic powder
  • 3 g sea salt
  • 1 g black pepper
  • 185 g uncooked quinoa
  • 480 ml vegetable broth or water
  • 3 g salt
  • 128 g runny tahini
  • 60 ml fresh lemon juice
  • 15 ml maple syrup
  • 15 ml Dijon mustard
  • 60 ml warm water (to thin)
  • 5 g garlic, minced
  • 1 g cumin

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Toss cauliflower, carrots, and chickpeas in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the mixture in a single layer on the baking sheet. Roast for 25–30 minutes, tossing halfway through, until the edges are deep golden brown and chickpeas are crisp.
  4. Rinse quinoa under cold water to remove bitterness. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then cover and reduce heat to low.
  5. Simmer for 15 minutes until the liquid is absorbed and the grain is fluffy. Let it rest, covered, for 5 minutes before fluffing with a fork.
  6. In a bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, minced garlic, and cumin. Slowly whisk in warm water, one tablespoon at a time, to reach desired consistency.