Roasted Vegetable and Quinoa Bowl with Lemon-Tahini Dressing

Preheat oven to 400°F (200°C).

Rinse quinoa in a fine-mesh sieve. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.

While quinoa is cooking, toss broccoli, bell pepper, sweet potato, and red onion with olive oil, salt, and pepper on a baking sheet.

Roast vegetables for 30-35 minutes, or until tender and slightly browned, flipping halfway through.

While vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup (if using), and 2-3 tablespoons of water until smooth and creamy. Add more water if needed to reach desired consistency.

Assemble the bowls. Divide cooked quinoa among four bowls. Top with roasted vegetables. Drizzle with lemon-tahini dressing and garnish with chopped parsley.

Serve immediately or store in the refrigerator for later.