Roasted Vegetable Quinoa Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 sweet potato, cubed
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 red bell pepper, chopped
• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 2 cups baby kale or spinach, for serving
• 2 tbsp avocado oil
• 2 tbsp tahini
• Juice of 1 lemon
• 2–3 tbsp water for the drizzle

Steps

1. Heat the oven to 425°F. Toss the sweet potato, zucchini, onion, bell pepper and chickpeas with avocado oil on a baking sheet.
2. Roast 25–30 minutes, turning once, until the vegetables are tender and browned.
3. Meanwhile, simmer the quinoa in the water or broth, covered, for 15 minutes. Let it rest 5 minutes, then fluff.
4. Whisk the tahini, lemon juice and water into a pourable sauce.
5. Divide the greens and quinoa into bowls, top with the vegetables and drizzle with the sauce.