Ingredients:

  • 1 lb sweet potatoes, cubed
  • 1 lb carrots, sliced into rounds
  • 1 head broccolini or broccoli florets
  • 1 red bell pepper, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water
  • 1 clove garlic, minced
  • 2 cups cooked quinoa
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the drained and rinsed chickpeas thoroughly dry with a paper towel to ensure crispiness.
  3. In a large bowl, toss the cubed sweet potatoes, sliced carrots, and dried chickpeas with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper.
  4. Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes.
  5. Remove the pan from the oven; add broccolini and chopped red bell pepper to the pan, drizzling with the remaining 1 tablespoon of olive oil.
  6. Return the pan to the oven and roast for an additional 15-20 minutes until vegetables are caramelized and broccolini tips are charred.
  7. While vegetables roast, whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water until the sauce is velvety and pourable.
  8. Divide cooked quinoa into four bowls, top with the roasted vegetable mixture, drizzle with tahini sauce, and garnish with chopped parsley and toasted sesame seeds.