# What You Need:
→ Grain
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Vegetables
04 - 1 medium sweet potato, peeled and diced
05 - 1 zucchini, sliced
06 - 1 red bell pepper, chopped
07 - 1 red onion, cut into wedges
08 - 1 cup broccoli florets
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper, to taste
→ Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 2 tablespoons water, plus more as needed
17 - 1 garlic clove, minced
18 - Pinch of salt
→ Optional Toppings
19 - 1/4 cup pumpkin seeds or sunflower seeds
20 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Bring quinoa, water, and salt to a boil in a pot. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Place sweet potato, zucchini, red bell pepper, red onion, and broccoli on the prepared baking sheet. Drizzle with olive oil, season with smoked paprika, ground cumin, salt, and pepper. Toss to evenly coat.
04 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and caramelized.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), water, minced garlic, and salt until smooth. Add additional water to adjust consistency as needed.
06 - Divide the cooked quinoa evenly among four bowls. Top each with roasted vegetables. Drizzle with the lemon-tahini dressing and garnish with seeds and chopped parsley if desired.
07 - Serve the bowls warm or at room temperature.
