Ingredients
- Broccoli florets: 1 large head
- Sweet potatoes: 2 medium, cubed
- Red onion: 1 medium, quartered
- Olive oil: 3 tablespoons
- Chickpeas: 1 (15-ounce) can, drained and rinsed
- Tahini: 1/4 cup
- Lemon juice: 2 tablespoons
- Garlic: 1 clove, minced
- Quinoa: 1 cup, cooked
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss broccoli, sweet potatoes, and red onion with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.
- Step 2: Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2-3 tablespoons of water until smooth and creamy. Add more water if needed to reach desired consistency. Season with salt and pepper to taste.
- Step 4: In a separate bowl, toss the drained chickpeas with the remaining 1 tablespoon of olive oil, salt, and pepper. Add the chickpeas to the baking sheet during the last 10 minutes of roasting the vegetables.
- Step 5: To assemble the bowls, divide the cooked quinoa among bowls. Top with the roasted vegetables and chickpeas.
- Step 6: Drizzle generously with tahini dressing and serve immediately.
Notes
- Store leftover roasted vegetables and quinoa separately in airtight containers in the refrigerator for up to 3 days to prevent them from becoming soggy.
- For best results, gently reheat the roasted veggies and chickpeas in a skillet or oven to maintain their texture, rather than microwaving.
- Garnish your bowl with a sprinkle of toasted sesame seeds or a pinch of red pepper flakes for added flavor and visual appeal.
- Roast the sweet potatoes and red onion a little longer than the broccoli, as they take longer to soften and caramelize, ensuring everything is perfectly cooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American