Rainbow Veggie Bowl

Instructions

1. Cook the quinoa
   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and set aside.
2. Roast the sweet potatoes
   Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, turning halfway through.
3. Prepare the vegetables
   While the sweet potatoes are roasting, prepare all your fresh vegetables. Slice the red bell pepper, thinly slice the purple cabbage, grate or julienne the carrot, slice the avocado, and halve the cherry tomatoes.
4. Make the dressing
   In a small bowl, whisk together tahini, lemon juice, maple syrup, remaining 1 tablespoon olive oil, and 2-3 tablespoons of water to thin to desired consistency. Season with salt and pepper to taste.
5. Toast the seeds
   In a dry skillet over medium heat, toast the pumpkin seeds for 2-3 minutes until lightly golden and fragrant, shaking the pan occasionally to prevent burning. Remove from heat.
6. Assemble the bowls
   Divide the cooked quinoa among four bowls. Arrange the roasted sweet potatoes, red bell pepper, purple cabbage, carrot, avocado slices, and cherry tomatoes in sections over the quinoa to create a rainbow effect.
7. Finish and serve
   Drizzle each bowl with the tahini dressing and sprinkle with toasted pumpkin seeds. Serve immediately while the roasted elements are still warm, or chill for a refreshing meal.