Ingredients:

  • 2 medium sweet potatoes, diced into 1/2-inch cubes (approx. 500g)
  • 1 large red bell pepper, sliced into strips
  • 1 large zucchini, halved and sliced into thick half moons
  • 1 medium red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp sea salt
  • 1 cup dry quinoa (170g)
  • 1.75 cups yeast-free vegetable broth (415ml)
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp runny tahini (45g)
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, finely minced
  • 2 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the diced sweet potatoes, bell pepper, zucchini, and red onion in a large bowl with olive oil, paprika, cumin, and salt.
  3. Spread the vegetables onto a baking sheet in a single layer. Listen for a faint sizzle as the oil touches the pan.
  4. Roast for 30 minutes. Flip the vegetables halfway through until the sweet potatoes are tender and the onion edges are charred.
  5. Rinse the quinoa. Place the grains in a fine mesh strainer and run under cold water for 60 seconds.
  6. Simmer the grains. Combine the rinsed grains and vegetable broth in a medium pot over high heat.
  7. Reduce the heat. Once boiling, cover with a tight fitting lid and turn the heat to low for 15 minutes until the liquid is fully absorbed.
  8. Steam the grains. Remove the pot from the heat and let it sit, covered, for 5 minutes until the grains are fluffy and light.
  9. Whisk the dressing. Combine tahini, lemon juice, minced garlic, and warm water in a small bowl until the mixture becomes velvety and pourable.
  10. Assemble the bowls. Divide the grains into four bowls, top with the roasted vegetables, drizzle with tahini sauce, and scatter fresh parsley over the top.