Ingredients:

  • 1 lb carrots, peeled and diced
  • 1 head broccoli, cut into small florets
  • 1 medium red onion, wedged
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1/4 tsp salt
  • 1/4 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss diced carrots, broccoli, red onion, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer.
  3. Roast for 20-25 minutes, shaking the pan or flipping vegetables every 10 minutes until edges are mahogany-colored and chickpeas are crisp.
  4. While vegetables roast, combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer.
  5. Cover the saucepan and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  6. Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water until the dressing is velvety and pourable.
  7. Divide fluffy quinoa into four bowls, top with roasted vegetables and chickpeas, and drizzle with lemon tahini dressing.