For the Roasted Veggies & Chickpeas

1 cup chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

1 sweet potato, peeled and cubed

1 red bell pepper, sliced

½ cup quinoa, cooked

For the Maple Dijon Tahini Dressing

¼ cup tahini

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons water (adjust as needed)

Preheat the oven to 400°F (200°C).
In a bowl, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet.
On the same sheet, toss the broccoli, sweet potatoes, and bell peppers with a bit of olive oil, salt, and pepper.
Roast the chickpeas and vegetables for 25-30 minutes, stirring halfway through, until tender and lightly browned.
Meanwhile, cook quinoa according to package instructions.
Prepare the dressing by whisking together tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth. Adjust water for desired consistency.
Assemble the bowls by adding quinoa as a base, followed by the roasted veggies and chickpeas. Drizzle with maple Dijon tahini dressing.
Serve warm and enjoy!

Swap the grains – Use brown rice, farro, or couscous instead of quinoa.

Try different veggies – Cauliflower, zucchini, carrots, or Brussels sprouts make great alternatives.

Add extra protein – Toss in tofu, tempeh, or a soft-boiled egg for more protein.

Spice it up – A pinch of cayenne or chili flakes in the dressing adds heat.

Make it nutty – Add toasted almonds or sunflower seeds for extra crunch.