Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
2 cups sweet potatoes, cubed
1 cup broccoli florets
1 red bell pepper, diced
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt & black pepper, to taste
1 cup canned chickpeas, drained & rinsed
½ cucumber, sliced
½ red onion, thinly sliced
¼ cup tahini
2 tbsp lemon juice
1 tbsp olive oil
2 tbsp water (to thin)
1 clove garlic, minced
Pinch of salt
Instructions
Cook Quinoa – In a pot, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
Roast Veggies – Preheat oven to 400°F (200°C). Toss sweet potatoes, broccoli, and bell pepper with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
Make Tahini Sauce – Whisk together tahini, lemon juice, olive oil, garlic, and water until smooth. Adjust thickness as needed.
Assemble Bowls – Divide quinoa into bowls. Top with roasted veggies, chickpeas, cucumber, and red onion.
Drizzle & Serve – Pour tahini sauce generously over the top. Enjoy warm or chilled!
Notes
Roast vegetables until caramelized for deeper flavor. Add avocado or roasted chickpeas for extra richness. Adjust tahini sauce thickness as preferred.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg