Ingredients:

  • 1 lb broccoli florets
  • 1 lb cauliflower florets
  • 2 medium carrots, sliced into 1/4-inch rounds
  • 1 medium red onion, cut into 1-inch wedges
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Greek yogurt
  • 1 cup fresh spinach, packed
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tbsp water
  • 2 cups cooked quinoa

Instructions:

  1. Preheat your oven to 425°F (218°C). Note: Let it fully reach temp before sliding the tray in.
  2. In a large mixing bowl, toss the broccoli, cauliflower, carrots, red onion, and chickpeas with 3 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to prevent steaming.
  4. Roast for 20–25 minutes, tossing once halfway through, until the vegetables have mahogany colored edges.
  5. While the vegetables roast, place the Greek yogurt, spinach, lemon juice, 1 tablespoon of olive oil, minced garlic, and water in a blender and process until velvety smooth.
  6. Divide the cooked quinoa into four bowls.
  7. Pile the hot roasted vegetables on top of the quinoa.
  8. Drizzle generously with the Green Goddess dressing.