# Ingredients:
→ 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 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 seeds or sunflower seeds
20 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine quinoa, water, and salt in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
03 - Arrange sweet potato, zucchini, red bell pepper, red onion, and broccoli on the lined baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to evenly coat.
04 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and caramelized.
05 - Whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, and salt until smooth. Add additional water to adjust consistency if needed.
06 - Divide the cooked quinoa evenly among four bowls. Top with the roasted vegetables and drizzle with the lemon-tahini dressing. Garnish with pumpkin or sunflower seeds and fresh parsley if desired.
07 - Serve warm or at room temperature.
