Ingredients:

  • 1 lb cauliflower florets, bite-sized
  • 3 medium carrots, peeled and sliced into coins
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 1 medium red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup runny tahini
  • 2 tbsp maple syrup
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, finely minced
  • 4 tbsp warm water
  • 1/4 tsp salt
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 tsp salt

Instructions:

  1. Heat the oven. Preheat your oven to 220°C (425°F). This high heat is the secret to the roast.
  2. Dry the chickpeas. Pat the drained chickpeas bone dry with a paper towel. Note: Any moisture left on them will steam instead of crisp.
  3. Season the mix. In a large mixing bowl, toss the cauliflower, carrots, onion, and chickpeas with olive oil, smoked paprika, garlic powder, cumin, sea salt, and black pepper. Toss until every piece is glossy.
  4. Arrange the tray. Spread the mixture in a single layer on your baking sheet. Note: If you crowd the pan, the veggies will steam and get mushy.
  5. Roast the veggies. Roast for 25-30 minutes. Toss them halfway through until the edges are charred and caramelized.
  6. Whisk the dressing. While the oven is working, combine tahini, maple syrup, lemon juice, minced garlic, and salt in a bowl.
  7. Thin the sauce. Slowly whisk in warm water, one tablespoon at a time, until the sauce is smooth and pourable.
  8. Simmer the quinoa. Cook the quinoa in a medium saucepan with water and salt according to package instructions. Simmer on low until fluffy.
  9. Assemble the bowls. Place a generous scoop of cooked quinoa in each dish.
  10. The finishing touch. Top with the roasted vegetable mixture and drizzle with the golden tahini sauce.