1 cup chickpeas, drained and rinsed

1 zucchini, chopped

1 red bell pepper, sliced

1 small sweet potato, diced

1/2 red onion, sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups cooked quinoa or brown rice

1/4 cup fresh parsley, chopped

For the Tahini Dressing:

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1/4 teaspoon salt

2–3 tablespoons water (to thin, as needed)

Preheat the oven to 400°F (200°C).
On a baking sheet, spread the chickpeas, zucchini, bell pepper, sweet potato, and red onion in an even layer.
Drizzle with olive oil and season with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
While the veggies roast, whisk together the tahini dressing ingredients in a small bowl, adding water gradually until smooth and pourable.
Divide cooked quinoa or brown rice between serving bowls.
Top with roasted vegetables and chickpeas, then drizzle with the tahini dressing.
Garnish with fresh parsley and serve warm.

Oil-Free Option: Roast veggies using parchment paper and a little vegetable broth instead of oil.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Warm veggies in a microwave or skillet; add dressing after reheating.

Freezing: Roasted veggies and chickpeas can be frozen for up to 2 months (dressing is best made fresh).