Roasted Vegetable Quinoa Bowl

Instructions

1. Step 1

   Heat the oven to 220°C. Prepare the sweet potato, broccoli, bell peppers, and onion.

   Cookware: Chef Knife, cutting board

2. Step 2

   Combine the sweet potato, broccoli, bell peppers, onion, and chickpeas in the mixing bowl. Toss with 2 tbsp (30 ml) olive oil, ⅝ tsp (4 gr) salt, ½ tsp (1 gr) black pepper, and the cumin, then spread in a single layer on the baking sheet.

   Ingredients used: 1.0 gr Black Pepper, 300.0 gr Broccoli, 400.0 gr Chickpea, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 300.0 gr Red Bell Pepper, 150.0 gr Red Onion, 4.0 gr Salt, 400.0 gr Sweet Potato

   Cookware: baking sheet, mixing bowl

3. Step 3

   Roast until the sweet potato is tender and the vegetables are browned, turning everything once halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet

4. Step 4

   Meanwhile, rinse the quinoa thoroughly under cool running water and drain well.

   Ingredients used: 200.0 gr Quinoa

   Cookware: fine mesh strainer

5. Step 5

   Bring the water to a boil in the saucepan. Stir in the rinsed quinoa, cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 400.0 ml Water

   Cookware: saucepan, wooden spoon

6. Step 6

   Remove the covered quinoa from the heat, let it stand for 5 minutes, then fluff it with a spoon.

   Timer: 5 min (fixed)

   Cookware: saucepan, wooden spoon

7. Step 7

   Whisk the tahini, lemon juice, maple syrup, garlic, remaining olive oil, remaining ⅜ tsp (2 gr) salt, and remaining ½ tsp (1 gr) black pepper until smooth.

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Garlic, 45.0 ml Lemon Juice, 15.0 ml Maple Syrup, 15.0 ml Olive Oil, 2.0 gr Salt, 60.0 ml Tahini

   Cookware: small bowl, whisk

8. Step 8

   Divide the quinoa among four bowls and top with the roasted vegetable mixture. Drizzle with the dressing, then scatter over the parsley and pumpkin seeds.

   Ingredients used: 20.0 gr Parsley, 40.0 gr Pumpkin Seed