Roasted Veggie Buddha Bowl with Tahini Dressing

(Makes 4 bowls)

Ingredients:

For the Bowl:

• 2 cups cooked quinoa

• 1 large sweet potato

• 1 12 oz. bag of broccoli florets 

• 1 15.5 oz. can of chickpeas 

• ½ teaspoon crushed red pepper

• 2 teaspoons harissa powder (if you can’t find it, smoked paprika works too!)

• Extra Virgin Olive Oil 

• Salt

• Pepper

For the Tahini Dressing:

• ¼ cup tahini

• ¼ cup extra virgin olive oil

• 2 tablespoons lemon juice

• 2 cloves garlic

• ½ teaspoon paprika

• Salt and pepper to taste

Garnish with:

• Lemon

• Lemon zest

• Sesame seeds

• Pumpkin seeds 

1. Preheat the oven to 425 degrees. Cover two baking sheets with aluminum foil. Drain and rinse chickpeas and set on paper towels to dry. Cut sweet potato into ½ inch chunks. 

2. On one baking sheet, toss broccoli florets with 1 tablespoon olive oil, crushed red pepper, and salt and pepper to taste. 

3. On the other baking sheet, spread the chickpeas on one half and the sweet potato chunks on the other half. Toss chickpeas with ½ tablespoon olive oil, 1 teaspoon harissa powder and salt and pepper to taste. Repeat this for the sweet potato, keeping separate from chickpeas. 

4. Put both baking sheets in the oven and cook for 20 minutes, until chickpeas are crispy and vegetables are lightly charred. 

5. While the vegetables cook, put all the tahini dressing ingredients in a food processor and blend for 30 seconds or until combined. Add salt and pepper to taste. If dressing is too thick, blend in 1-2 tablespoons of water. Don’t have a food processor? Mince the garlic and whisk all ingredients to combine. 

6. Put a large scoop of quinoa in the bottom of each bowl. Top with roasted veggies and chickpeas. Drizzle with tahini dressing and top with desired garnishes.