Ingredients:

  • 1 cup (170g) uncooked white or tri-color quinoa
  • 2 cups (480ml) water or vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 large (300g) head of broccoli, cut into small florets
  • 1 large (150g) red bell pepper, diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/3 cup (80g) tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 1/4 cup (60ml) warm water
  • 1/4 cup (15g) fresh parsley or cilantro, finely chopped
  • 4 cups (60g) fresh baby arugula or spinach
  • 1 large (150g) avocado, sliced
  • 2 tbsp (15g) toasted sesame seeds

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the quinoa in a fine-mesh strainer. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. While the quinoa simmers, toss the chickpeas, broccoli, and bell pepper on a baking sheet with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer.
  4. Roast the vegetables in the oven for 20–25 minutes, tossing halfway through, until caramelized and tender.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth. Stir in the chopped parsley or cilantro and a pinch of salt.
  6. Assemble the bowls by dividing the fresh arugula among four bowls. Top with cooked quinoa, roasted vegetables, and sliced avocado.
  7. Drizzle the creamy tahini dressing over each bowl and garnish with toasted sesame seeds.