Explore this recipe
Category
Cuisine
Required Equipment
- Saucepan with lid
- Sheet pan
- Mixing bowl
- Whisk
Utilized Devices
Cooking Techniques
- simmering
- sheet-pan roasting
- whisking
Ingredients
- 185 gQuinoa — rinsed
- 480 mlVegetable broth
- 280 gBroccoli florets
- 150 gCarrots — sliced
- 150 gSweet potato — diced
- 425 gChickpeas — drained and dried
- 30 mlOlive oil
- 5 gSmoked paprika
- 5 gGround cumin
- 5 gKosher salt
- 150 gAvocado — sliced
- 15 gPepitas — toasted
- 60 mlTahini
- 30 mlLemon juice
- 30 mlWarm water
- 15 mlMaple syrup
- 3 gGarlic clove — grated
Instructions
Cook quinoa with vegetable broth in a saucepan: bring to a boil, cover, reduce heat, and simmer 15 minutes; rest 5 minutes, then fluff.
On a large sheet pan toss broccoli, carrots, sweet potato, and chickpeas with olive oil, paprika, cumin, and salt.
Roast at 425°F (220°C) for 25 minutes, stirring once, until caramelized.
Whisk tahini, lemon juice, water, maple syrup, and garlic until smooth, adding more water for a pourable consistency.
Assemble bowls with quinoa, roasted veggies, chickpeas, avocado slices, and pepitas; drizzle with dressing.
Chef Tips
- ⭐Pat chickpeas dry for maximum crispiness.
- ⭐Double the quinoa and roasted veg to meal-prep lunches for the week.
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Nutritional Highlights
- ✓Protein-rich quinoa and chickpeas
- ✓Tahini dressing delivers calcium and healthy fats
Dietary Notes
Compliant With
Allergens
- Contains sesame (tahini)
FAQ
Can I use brown rice instead of quinoa?
Yes—cook 1 cup brown rice according to package instructions and use in place of quinoa.
How long does the dressing last?
Up to 5 days refrigerated; add water to loosen before drizzling.
Nutrition
| Calories | 450 |
| Protein | 16 g |
| Carbs | 55 g |
| Fat | 18 g |