Ingredients:

  • 1 lb sweet potatoes, cubed
  • 1 head broccoli, cut into florets
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3-5 tbsp warm water
  • 1/4 tsp sea salt
  • 3 cups cooked quinoa or brown rice
  • 1/4 cup pumpkin seeds
  • 2 tbsp fresh parsley, chopped
  • 1 avocado, sliced

Instructions:

  1. Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss cubed sweet potatoes, broccoli florets, and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
  2. Spread vegetables in a single layer and roast for 25–30 minutes until sweet potatoes are fork-tender and chickpeas are slightly crisp.
  3. While roasting, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually drizzle in warm water, whisking constantly, until the sauce is smooth and pourable.
  4. Divide cooked grains among four bowls. Top with roasted vegetables, tahini sauce, avocado slices, pumpkin seeds, and chopped parsley.