Roasted Vegetable and Chickpea Quinoa Bowl with Lemon-Tahini Dressing

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

Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

Prepare the vegetables: In a large bowl, toss the broccoli florets, diced sweet potato, and sliced red onion with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet.

Roast the vegetables: Roast for 20-25 minutes, or until the sweet potato is tender and the vegetables are slightly caramelized.

Prepare the chickpeas: In the same bowl used for the veggies (no need to wash), toss the drained and rinsed chickpeas with the remaining 1 tablespoon of olive oil, salt, and pepper. Add the chickpeas to the baking sheet with the vegetables for the last 5-10 minutes of roasting to warm through and slightly crisp.

Make the lemon-tahini dressing: In a small bowl, whisk together the tahini, lemon juice, water (start with 1 tablespoon and add more until desired consistency is reached), and maple syrup (if using).

Assemble the bowls: Divide the cooked quinoa among four bowls. Top with the roasted vegetables and chickpeas. Drizzle generously with the lemon-tahini dressing. Serve immediately or chill for later.