# Ingredient List:
→ 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 pepper, to taste
→ Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup
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
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Bring quinoa, water, and salt to a boil in a pot. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
03 - Arrange sweet potato, zucchini, red bell pepper, red onion, and broccoli on the baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, ground cumin, salt, and pepper, then toss to coat evenly.
04 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
05 - Whisk together tahini, lemon juice, maple syrup, water, minced garlic, and salt in a small bowl until smooth. Add additional water as needed to reach desired consistency.
06 - Divide the cooked quinoa evenly among four bowls. Top each with roasted vegetables, drizzle with the lemon-tahini dressing, and sprinkle with seeds and fresh parsley if desired.
07 - Serve the bowls warm or at room temperature.
