Ingredients:
- 300g sweet potato, cubed ½ inch
- 500g broccoli, cut into small florets
- 150g Brussels sprouts, halved
- 150g red onion, wedged
- 45ml avocado oil
- 5g garlic powder
- 5g smoked paprika
- 6g kosher salt
- 3g black pepper
- 450g chicken breast, cubed into 1-inch pieces
- 185g uncooked quinoa
- 480ml water
- 3g salt
- 60ml tahini
- 30ml fresh lemon juice
- 15ml maple syrup
- 5g minced garlic
- 45ml warm water
Instructions:
- Preheat oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper.
- Rinse the quinoa and combine it with water or vegetable broth and salt in a medium saucepan. Bring to a boil, then cover, reduce to low, and simmer for 15 minutes until fluffy.
- Toss the cubed sweet potatoes and red onion with 1 tablespoon of avocado oil and half of the seasoning (garlic powder, paprika, salt, pepper). Spread on the first tray and roast for 15 minutes.
- Toss the broccoli, Brussels sprouts, and cubed chicken breast with the remaining oil and seasoning on the second tray. Roast for 20 minutes alongside the first tray until vegetables are mahogany-colored.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic.
- Slowly whisk in warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
- Divide the cooked quinoa among four bowls, top with the roasted vegetables and chicken, and drizzle with the golden tahini sauce.