Quinoa Veggie Bowl

Instructions

1. Prepare the quinoa
   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. Roast the vegetables
   Preheat oven to 425°F (220°C). On a large baking sheet, toss sweet potato, zucchini, and red bell pepper with 1 tablespoon olive oil, cumin, and smoked paprika. Season with salt and pepper. Spread in a single layer and roast for 20-25 minutes until vegetables are tender and beginning to brown, stirring halfway through.
3. Prepare the chickpeas
   While vegetables are roasting, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas and cook for 5-7 minutes until slightly crispy, stirring occasionally. Season with salt and pepper to taste.
4. Make the tahini sauce
   In a small bowl, whisk together tahini, lemon juice, maple syrup, and 2-3 tablespoons of water until smooth. Add more water if needed to reach desired consistency. Season with a pinch of salt.
5. Assemble the bowls
   Divide the cooked quinoa among four bowls. Arrange roasted vegetables, crispy chickpeas, cherry tomatoes, and avocado slices on top of the quinoa. Drizzle with tahini sauce and garnish with fresh cilantro or parsley.
6. Serve and enjoy
   Serve immediately while still warm, or refrigerate in airtight containers for meal prep (up to 3 days). If preparing in advance, add avocado and dressing just before serving.