Ingredients
- 2 cups sweet potato, ¾-inch cubes
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 can (15 oz / 425 g) chickpeas, drained and patted dry
- 2½ Tbsp olive oil
- 1¼ tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 cup quinoa, rinsed (or 3 cups cooked quinoa)
- 1¾ cups water or broth, pinch salt
- ¼ cup tahini
- 3 Tbsp lemon juice
- 2–4 Tbsp warm water, to thin
- 1 small garlic clove, finely grated
- ½ tsp maple syrup or honey
- ¼ tsp kosher salt
- parsley or dill, chopped (for garnish)
- feta cheese, optional
- lemon wedges, for serving
Equipment
- Sheet pan
- mixing bowls
- saucepan with lid
- whisk
- serving bowls
Method
- Preheat oven to 425°F (220°C). Toss sweet potato, broccoli, bell pepper, onion, and chickpeas with olive oil, salt, pepper, garlic powder, paprika, and cumin. Spread on a large sheet pan and roast 22–26 minutes, tossing once halfway, until browned and tender.
- While veggies roast, cook quinoa. Combine rinsed quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce to low and simmer 15 minutes. Cover off heat for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together tahini, lemon juice, warm water, garlic, maple syrup (or honey), and salt until smooth and pourable.
- Assemble bowls: Divide quinoa into 4 bowls, top with roasted vegetables and chickpeas, drizzle with tahini sauce, and garnish with herbs, feta, and lemon wedges.
Nutrition
Calories: 460kcalCarbohydrates: 64gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 520mgPotassium: 980mgFiber: 12gSugar: 8gVitamin A: 9500IUVitamin C: 80mgCalcium: 110mgIron: 4.5mg
Notes
Use cooked quinoa: Substitute 3 cups cooked quinoa and skip Step 2.
Seasonal swaps: Try cauliflower, zucchini (add last 10 minutes), carrots, or Brussels sprouts.
Dairy-free/vegan: Omit feta and use maple syrup instead of honey.
Protein add-ins: Chicken (cook to 165°F/74°C) or salmon (cook to 125–130°F/52–54°C for medium).
Alternate Methods:
• Air Fryer Veg: 390°F (200°C) 12–16 minutes, shaking halfway.
• Instant Pot Quinoa: 1 cup quinoa + 1¼ cups water, High Pressure 1 minute, natural release 10 minutes.
• Stovetop Hack: Roast veg as written; keep quinoa covered and warm until assembly.
Seasonal swaps: Try cauliflower, zucchini (add last 10 minutes), carrots, or Brussels sprouts.
Dairy-free/vegan: Omit feta and use maple syrup instead of honey.
Protein add-ins: Chicken (cook to 165°F/74°C) or salmon (cook to 125–130°F/52–54°C for medium).
Alternate Methods:
• Air Fryer Veg: 390°F (200°C) 12–16 minutes, shaking halfway.
• Instant Pot Quinoa: 1 cup quinoa + 1¼ cups water, High Pressure 1 minute, natural release 10 minutes.
• Stovetop Hack: Roast veg as written; keep quinoa covered and warm until assembly.
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