Ingredients:

  • 1 lb sweet potato, cubed
  • 1 head cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • 1 large avocado, sliced
  • 1/4 cup pumpkin seeds
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, combine the cubed sweet potatoes, cauliflower florets, and dried chickpeas.
  2. Drizzle the vegetables with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated. Note: Use your hands to ensure every nook of the cauliflower is oiled.
  3. Spread the vegetables in a single layer on the pan and roast for 25-30 minutes, tossing halfway through, until cauliflower edges are charred and sweet potatoes are tender.
  4. While vegetables roast, rinse quinoa in a fine mesh strainer. Combine with water and salt in a pot, bring to a boil, cover, and simmer on low for 15 minutes until liquid is absorbed and grains are fluffy.
  5. Whisk together tahini, lemon juice, maple syrup, and minced garlic in a small bowl.
  6. Gradually whisk in warm water until the dressing reaches a pourable, silky consistency. Note: Tahini often seizes (gets thick) when you add lemon; the warm water fixes this.
  7. Divide the cooked quinoa among four bowls.
  8. Top with the roasted vegetables, sliced avocado, pumpkin seeds, and fresh parsley.
  9. Drizzle the tahini dressing generously over the top of each bowl.