Roasted Vegetable and Chickpea Bowls with Lemon-Tahini Dressing

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, toss the broccoli, red bell pepper, sweet potato, red onion, and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.

While the vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, remaining 1 tablespoon of olive oil, and 2 tablespoons of warm water. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency.

Divide the cooked quinoa or rice among four bowls. Top with the roasted vegetables and chickpeas. Drizzle with the lemon-tahini dressing and garnish with fresh parsley. Serve immediately.