Roasted Veggie Power Bowl with Tahini Dressing

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium broth
• 1 medium sweet potato, cut into 3/4-inch cubes
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 cups broccoli florets
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 cups baby spinach
• 1 ripe avocado, sliced
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 3 tablespoons warm water
• 1 small garlic clove, grated

Instructions

1. Heat the oven to 425°F and line a large baking sheet with parchment.

2. Bring the quinoa and water to a boil, cover, reduce to low and simmer for 15 minutes. Rest, covered, for 5 minutes and fluff.

3. Toss the sweet potato, chickpeas, broccoli and onion with the oil, paprika, garlic powder and salt. Spread on the pan in one layer.

4. Roast for 25 to 30 minutes, stirring once halfway, until the sweet potatoes are tender and the chickpeas are crisp.

5. Whisk the tahini, lemon juice, warm water, grated garlic and a pinch of salt until smooth and pourable.

6. Divide the quinoa and spinach among bowls, top with the roasted vegetables and avocado, and drizzle with dressing.