Ingredients:

  • 2 large sweet potatoes (500g), cubed into 1/2 inch pieces
  • 3 large carrots (250g), sliced into thick rounds
  • 1 red bell pepper, deseeded and chopped into 1-inch squares
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 2 tbsp sodium free vegetable broth
  • 1 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup (170g) dry tri-color quinoa
  • 2 cups water
  • 1/4 cup (60g) raw tahini
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to ensure oil-free roasting.
  2. In a large mixing bowl, toss the sweet potatoes, carrots, bell peppers, and chickpeas with the vegetable broth and balsamic vinegar.
  3. Sprinkle the smoked paprika, garlic powder, cumin, salt, and pepper over the vegetables and toss until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are firm.
  5. While vegetables roast, toast the dry quinoa in a medium saucepan over medium heat for 2 minutes. Add 2 cups of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  6. Prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and chopped parsley. Thin with a tablespoon of warm water if needed.
  7. Assemble the bowls by layering the fluffy quinoa, topped with the roasted vegetable and chickpea mixture, and finishing with a drizzle of the tahini dressing.