Ingredients:

  • 1 large sweet potato (300g), peeled and cubed
  • 1 head of broccoli (400g), cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/4 teaspoon smoked paprika
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • Pinch of sea salt
  • 1 avocado, sliced
  • Sesame seeds (optional)
  • Chopped fresh parsley (optional)
  • Sriracha (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Chop sweet potato and broccoli.
  2. Toss sweet potato and broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized.
  3. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer until liquid is absorbed and quinoa is cooked.
  4. Heat olive oil in a skillet. Add chickpeas and smoked paprika and sauté until lightly toasted.
  5. Whisk together tahini, lemon juice, olive oil, water, turmeric, garlic powder, and salt. Add more water to achieve desired consistency.
  6. Divide quinoa, roasted vegetables, chickpeas, and avocado between two bowls. Drizzle with turmeric tahini dressing and garnish as desired.