# Components:
→ Grain
01 - 1 cup quinoa, rinsed
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 fresh 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 or sunflower seeds
20 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine quinoa, water, and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
03 - Arrange sweet potato, zucchini, bell pepper, red onion, and broccoli on the baking sheet. Drizzle with olive oil and season with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
04 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
05 - In a small bowl, whisk tahini, lemon juice, maple syrup (or honey), water, minced garlic, and salt until smooth. Add additional water to achieve desired consistency.
06 - Divide cooked quinoa among four bowls. Top with roasted vegetables and drizzle with lemon-tahini dressing. Garnish with seeds and parsley if desired.
07 - Serve warm or at room temperature.
