Ingredients:

  • 3/4 cup dry quinoa (150 g) — rinsed
  • 1 1/4 cups water (300 ml) or vegetable broth
  • 1 medium sweet potato (about 10 oz / 300 g), peeled or scrubbed, cut into 3/4-inch (2 cm) cubes
  • 1 small head broccoli (about 10 oz / 280 g), cut into florets (about 2 cups / 200 g)
  • 1 (15 oz / 425 g) can chickpeas, drained, rinsed, patted dry
  • 2 tbsp olive oil (30 ml), divided
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4–1/2 tsp fine sea salt (adjust to taste)
  • 1/4 tsp black pepper
  • 4 cups mixed salad greens or baby spinach (about 120 g)
  • 1 small red bell pepper, thinly sliced
  • 1 ripe avocado, sliced
  • 2 tbsp toasted pumpkin seeds or sesame seeds
  • 2 tbsp chopped fresh parsley or cilantro (optional)
  • 1–2 lemon wedges (for serving)
  • 3 tbsp tahini (45 g)
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 tbsp maple syrup or honey (15 ml) — use maple syrup to keep vegan
  • 1 small garlic clove, minced (about 1/2 tsp)
  • 2–4 tbsp warm water (30–60 ml) to thin, as needed
  • 1/4 tsp fine sea salt (or to taste)
  • Freshly ground black pepper, to taste
  • Optional: 2 tbsp soy sauce or tamari (for drizzling or mixing with roasted chickpeas)
  • Optional: 1–2 tbsp crumbled feta or a few slices of marinated tofu (if you want dairy or extra protein)

Instructions:

  1. Prepare the quinoa: Rinse quinoa well. Combine quinoa and water or broth in a saucepan. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let rest covered for 5 minutes.
  2. Prep vegetables and chickpeas: Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, pepper, and half the smoked paprika and cumin. Spread on one edge of a parchment-lined baking sheet.
  3. Continue prep: On the other side of the sheet, toss broccoli florets with 1/2 tbsp olive oil, a pinch of salt and pepper. On a second sheet (or same sheet if space), toss chickpeas with 1/2 tbsp olive oil, remaining smoked paprika, cumin, and a pinch of salt, spreading chickpeas in a single layer.
  4. Roast until tender and crispy: Roast sweet potato, broccoli and chickpeas in the preheated oven for 20–25 minutes, turning chickpeas and vegetables once halfway through. Roast an additional 5–10 minutes if chickpeas need extra crispness, watching they don’t burn.
  5. Make the tahini-lemon dressing: Whisk together tahini, lemon juice, maple syrup, minced garlic and salt. Add warm water 1 tbsp at a time until dressing reaches pourable consistency. Taste and adjust salt, acidity or sweetness.
  6. Toast seeds (optional): In a small dry skillet over medium heat, toast pumpkin or sesame seeds 2–3 minutes until fragrant and lightly browned, shaking pan often to avoid burning.
  7. Assemble the bowls: Divide quinoa between two bowls. Arrange roasted sweet potato, broccoli, chickpeas, mixed greens, sliced red pepper and avocado in sections on top of quinoa. Drizzle with tahini dressing, sprinkle with toasted seeds and chopped herbs, and add a lemon wedge on the side.
  8. Final adjustments and serving: Taste and add extra salt, pepper, soy sauce, or a squeeze of lemon if needed. Serve warm or at room temperature.