A nourishing, plant-based bowl bursting with roasted vegetables, crispy spiced chickpeas, fluffy quinoa, and a tangy tahini drizzle.

Roasted Chickpeas & Veggies

1 can chickpeas (rinsed, drained, dried)

1 head broccoli, bite-size florets

1 red bell pepper, chopped

1 large red onion, wedged

¼ cup olive oil

1 tsp smoked paprika

1 tsp garlic powder

½ tsp cumin

½ tsp dried oregano

1 tsp salt

½ tsp black pepper

Quinoa Base

1 cup uncooked quinoa, rinsed

2 cups water or vegetable broth

Creamy Tahini Dressing

½ cup tahini

¼ cup lemon juice

2–3 tbsp maple syrup or honey

1–2 garlic cloves, minced

½ tsp salt

4–6 tbsp lukewarm water

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Preheat oven to 400°F; line pan(s) with parchment.
Dry chickpeas thoroughly.
Toss chickpeas and veggies in olive oil and spices; roast 25–35 minutes until crisp and charred.
Cook quinoa: simmer with liquid for 15 min; rest 5 min, then fluff.
Whisk tahini, lemon, sweetener, garlic, salt; thin with water to your preferred consistency.
Assemble bowls: quinoa base, roasted chickpeas and veggies, drizzle with dressing. Garnish as desired.