# What You Need:
→ Grain
01 - 1 cup rinsed quinoa
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 freshly ground black 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
# How-To:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - In a pot, combine quinoa, water, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
03 - Arrange sweet potato, zucchini, red bell pepper, red onion, and broccoli florets on the baking sheet. Drizzle with olive oil, sprinkle smoked paprika, ground cumin, salt, and pepper. Toss to evenly coat.
04 - Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until vegetables are tender and caramelized.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, salt, and water until smooth. Add more water as needed to achieve desired consistency.
06 - Divide cooked quinoa evenly into four bowls. Top with roasted vegetables and drizzle with lemon-tahini dressing. Garnish with pumpkin or sunflower seeds and fresh parsley, if using.
07 - Serve the bowls warm or at room temperature.
