# What You'll Need:
→ 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 black pepper, to taste
→ Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 2 tablespoons water, plus more if 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 Make It:
01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Combine quinoa, water, and salt in a pot and bring to a boil. Lower heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Arrange sweet potato, zucchini, red bell pepper, red onion, and broccoli on the baking sheet. Drizzle with olive oil, then season with smoked paprika, cumin, salt, and black pepper. Toss to coat evenly.
04 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and caramelized.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, and salt until smooth. Add additional water as needed to adjust consistency.
06 - Divide the cooked quinoa evenly into four bowls. Top with roasted vegetables and drizzle with the lemon-tahini dressing. Garnish with pumpkin or sunflower seeds and chopped parsley if desired.
07 - Serve the bowls warm or at room temperature.
