Quinoa and Roasted Veggies in 45 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, combine cubed sweet potatoes, broccoli, carrots, and dried chickpeas.
3. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper; toss until coated.
4. Spread vegetables in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are charred.
5. Place the rinsed quinoa in a saucepan over medium heat and toast for 2 minutes until fragrant.
6. Add vegetable broth, bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
7. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
8. Whisk together tahini, lemon juice, maple syrup, warm water, minced garlic, and a pinch of salt until smooth.
9. Assemble the bowls by dividing the quinoa and roasted vegetables equally and drizzling with the tahini dressing.