Quinoa: 60g (1/3 cup, dry), Sweet potato: 100g (1 small, diced), Broccoli: 100g (1 cup, florets), Red bell pepper: 75g (1/2 medium, diced), Chickpeas (cooked): 100g (1/2 cup), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Tahini: 15g (1 tbsp), Water: 15ml (1 tbsp), Garlic: 3g (1 clove, minced), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Salt: to taste, Black pepper: to taste
1. Preheat oven to 400°F (200°C). 2. Cook 60g quinoa according to package instructions (typically 2:1 water to quinoa ratio). 3. Toss 100g diced sweet potato, 100g broccoli florets, and 75g diced red bell pepper with 5ml olive oil, 2g cumin, 2g paprika, salt, and pepper. 4. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and lightly browned. 5. In a small bowl, whisk together 15g tahini, 10ml lemon juice, 5ml olive oil, 3g minced garlic, 15ml water, salt, and pepper to make the dressing. 6. In a bowl, layer cooked quinoa, roasted vegetables, and 100g chickpeas. 7. Drizzle with tahini dressing and serve.
