Roasted Veggie Buddha Bowl

Ingredients

• 1 large sweet potato
• 4 cup broccoli florets
• ½ red onion
• 15 oz chickpeas
• 1 cup quinoa
• 2 cup water
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 3 tbsp olive oil
• ¾ tsp salt
• ¼ tsp black pepper
• 1 avocado (optional)
• 1 tbsp sesame seeds (optional)

Steps

1. Preheat oven to 400°F (200°C). Dice sweet potato and red onion. Toss sweet potato, broccoli, onion, and drained chickpeas with 2 tablespoons olive oil, smoked paprika, 1/2 tsp salt, and pepper on a large baking sheet.
2. Roast for 25-30 minutes, flipping halfway, until vegetables are tender and slightly caramelized.
3. While vegetables roast, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed.
4. Prepare the dressing: Whisk together tahini, lemon juice, maple syrup, garlic powder, 1 tablespoon olive oil, and 1/4 tsp salt. Add 2-4 tablespoons of water until desired consistency is reached.
5. Divide cooked quinoa among four bowls. Top with roasted vegetables and chickpeas.
6. Drizzle generously with tahini dressing. Garnish with sliced avocado and sesame seeds, if desired, and serve immediately.