Ingredients:

  • 2 cans (15 oz each) Chickpeas, rinsed and thoroughly dried
  • 2 medium Sweet Potatoes, cubed into 1/2 inch pieces
  • 1 large Red Onion, sliced into thick wedges
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1 cup White or Tri-color Quinoa, rinsed
  • 2 cups Vegetable Broth
  • 1/4 tsp Salt
  • 1/4 cup Premium Tahini
  • 1/2 Lemon, juiced
  • 1 tbsp Maple Syrup
  • 1 clove Garlic, grated
  • 2 tbsp Warm Water

Instructions:

  1. Preheat oven to 200°C. Line your sheet pan with parchment paper for easy cleanup.
  2. Pour the 2 cans of chickpeas into a strainer, rinse, and then spread them on a clean towel. Pat them vigorously until they feel matte and slightly tacky.
  3. Place the dried chickpeas, cubed sweet potatoes, and red onion wedges on the pan. Drizzle with 2 tbsp olive oil and sprinkle with smoked paprika, cumin, garlic powder, and sea salt.
  4. Toss everything with your hands to coat. Spread in a single layer. Bake for 25 minutes until the potatoes are tender and the chickpea skins have shattered.
  5. While the oven does the work, put 1 cup of quinoa and 2 cups of vegetable broth in a pot. Add 1/4 tsp salt.
  6. Bring to a boil, then turn the heat to low. Cover and simmer for 15 minutes. Note: Once the water is gone, remove from heat but keep the lid on for 5 mins to let the steam finish the job.
  7. In a small bowl, combine 1/4 cup tahini, lemon juice, maple syrup, and grated garlic.
  8. Add warm water 1 tablespoon at a time, whisking constantly until the sauce is velvety and pours like heavy cream.
  9. Use a fork to fluff the quinoa. It should look like tiny clouds, not a wet clump.
  10. Divide the quinoa into four containers, top with the roasted vegetable mix, and drizzle with the dressing (or keep dressing separate for maximum freshness).