Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (475ml) vegetable broth
  • ½ tsp (3g) sea salt
  • 1 tbsp (15ml) olive oil
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 cups (300g) broccoli florets, bite-sized
  • 1 large (200g) sweet potato, diced into ½-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) garlic powder
  • 3 tbsp (45ml) tahini
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1g salt
  • 4 (50g each) hard-boiled eggs, halved
  • ¼ cup (30g) crumbled feta cheese
  • 1 ripe (150g) avocado, sliced
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. On a large sheet pan, toss the dried chickpeas, diced sweet potato, and broccoli with olive oil, smoked paprika, and garlic powder.
  3. Spread vegetables in a single layer and roast for 18–22 minutes, tossing halfway through, until potatoes are tender and chickpeas are slightly crunchy.
  4. Heat 1 tbsp olive oil in a saucepan over medium heat. Add rinsed quinoa and toast for 2 minutes until nutty and translucent.
  5. Stir in vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, warm water, and salt until smooth.
  7. Assemble bowls by dividing quinoa and roasted vegetables equally. Top with halved hard-boiled eggs, crumbled feta, and sliced avocado.
  8. Drizzle with tahini dressing and garnish with fresh parsley.