Ingredients:

  • 2 large sweet potatoes, cubed into ½-inch pieces (approx. 500g)
  • 1 head cauliflower, cut into small florets (approx. 400g)
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried (425g)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup dry quinoa (185g)
  • 2 cups vegetable broth (475ml)
  • 0.33 cup tahini (80g)
  • 1 large lemon, juiced (approx. 3 tbsp)
  • 1 tbsp maple syrup
  • 1 clove garlic, finely grated
  • 2 tbsp warm water
  • 2 cups shredded purple cabbage (60g)
  • 1 large avocado, sliced
  • 0.25 cup toasted pumpkin seeds (35g)

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes, cauliflower florets, and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper on the baking sheet until evenly coated.
  3. Roast for 30 minutes, tossing halfway through, until vegetables are tender and edges are caramelized and crispy.
  4. While vegetables roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and grated garlic. Gradually add warm water until a smooth, pourable consistency is reached.
  6. Assemble bowls by layering warm quinoa at the base. Top with the roasted vegetable and chickpea mixture, shredded cabbage, and avocado slices.
  7. Drizzle generously with the lemon-tahini dressing and garnish with toasted pumpkin seeds.