Ingredients:

  • 1 cup dry White or Tri-color Quinoa
  • 2 cups Vegetable Broth
  • 1 can (15 oz) Chickpeas, drained and patted dry
  • 1 small head Cauliflower, cut into bite-sized florets
  • 1 large Sweet Potato, cubed into 1/2 inch pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/3 cup Premium Tahini
  • 1 large Lemon, juiced
  • 1 clove Garlic, finely minced
  • 1 tbsp Maple Syrup
  • 3 tbsp Warm Water
  • 1 pinch Sea Salt
  • 1 cup Fresh Parsley, chopped
  • 1/2 cup English Cucumber, diced
  • 1/4 cup Kalamata Olives, halved

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer for 60 seconds to remove bitter saponins. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
  2. Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork to ensure a light texture.
  3. Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss the dried chickpeas, cauliflower, and sweet potatoes with olive oil, smoked paprika, and cumin until evenly coated.
  4. Roast the vegetables for 30 minutes, tossing halfway through, until the sweet potatoes are fork tender and the cauliflower edges are dark brown.
  5. Prepare the dressing by whisking together tahini, lemon juice, minced garlic, maple syrup, and warm water in a small jar or bowl until smooth and emulsified.
  6. Assemble the bowls by layering the cooked quinoa and roasted vegetables. Top with fresh parsley, diced cucumber, and Kalamata olives. Drizzle generously with the lemon tahini dressing.