Roasted Vegetable Quinoa Bowl

Ingredients

• 1 cup Quinoa
• 1 medium, cubed Sweet Potato
• 2 cups Broccoli florets
• 1 sliced Red Bell Pepper
• 2 tablespoons Olive Oil
• 2 tablespoons Tahini
• 1 tablespoon Lemon Juice
• to taste Salt and Pepper
• 0.5 can Chickpeas(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the cubed sweet potato, broccoli, and bell pepper with olive oil, salt, and pepper on a large baking sheet.

3. 3

   Roast the vegetables for 25-30 minutes until tender and slightly browned.

4. 4

   While vegetables roast, rinse quinoa and combine with 2 cups of water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

5. 5

   In a small bowl, whisk together tahini, lemon juice, and a splash of warm water to create a smooth dressing.

6. 6

   Fluff the quinoa with a fork and divide into bowls.

7. 7

   Top with roasted vegetables and chickpeas if using, then drizzle with the tahini dressing.