# Components:
→ 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
# Method:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - In a pot, bring quinoa, water, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
03 - Place sweet potato, zucchini, bell pepper, red onion, and broccoli on the baking sheet. Drizzle with olive oil, sprinkle smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
04 - Roast the vegetables in the oven for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
05 - In a small bowl, whisk tahini, lemon juice, maple syrup or honey, water, minced garlic, and salt until smooth. Adjust consistency with additional water as needed.
06 - Divide quinoa evenly among four bowls. Top with roasted vegetables, drizzle with lemon-tahini dressing, and sprinkle with seeds and fresh parsley if using.
07 - Serve warm or at room temperature as desired.
