Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 cups (300g) carrots, peeled and sliced into rounds
  • 2 cups (300g) cauliflower florets, bite-sized
  • 1 large (200g) red bell pepper, chopped
  • 1 medium (150g) red onion, wedged
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 1 cup (185g) uncooked quinoa
  • 2 cups (480ml) vegetable broth
  • 1/2 tsp (3g) salt
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (15ml) maple syrup
  • 3 tbsp (45ml) warm water
  • 1 clove (5g) minced garlic
  • 1/4 cup (30g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) toasted sesame seeds

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl or directly on the pan, toss the chickpeas, carrots, cauliflower, pepper, and onion with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the mixture in a single layer on the sheet pan, ensuring nothing is overlapping, and roast for 25-30 minutes, tossing halfway through, until vegetables are tender and chickpeas are crisp.
  4. Combine grains and broth in a pot, bring to a boil, then cover and reduce heat to low; simmer for 15 minutes (quinoa) until liquid is absorbed.
  5. Remove grains from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  6. Whisk together tahini, lemon juice, maple syrup, and minced garlic; slowly drizzle in warm water one tablespoon at a time until the sauce reaches a velvety consistency.
  7. Divide fluffy grains among four bowls, top with roasted vegetable and chickpea mixture, drizzle with tahini dressing, and garnish with feta, parsley, and sesame seeds.