📖 Instructions

1. Preheat your oven to 400°F (200°C). This is important for even roasting.
2. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove any bitter-tasting saponins.
3. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
4. While the quinoa is cooking, prepare the vegetables. Wash and chop the sweet potatoes, Brussels sprouts, and red onion into bite-sized pieces. Aim for similar sizes to ensure even cooking.
5. In a large mixing bowl, toss the chopped vegetables and chickpeas with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, salt, and pepper. Make sure everything is well coated.
6. Spread the seasoned vegetables and chickpeas in a single layer on a large baking sheet lined with parchment paper (optional, but makes cleanup easier).
7. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Flip the vegetables halfway through for even browning. Keep a close eye on them to prevent burning!
8. While the vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and a pinch of salt and pepper until smooth. Add more water, one tablespoon at a time, until you reach your desired consistency. It should be easily pourable.
9. Once the quinoa and roasted vegetables are ready, assemble the bowls. Divide the cooked quinoa among bowls, top with the roasted vegetables and chickpeas, and drizzle generously with the lemon-tahini dressing.
10. Garnish with fresh parsley (or cilantro, if you prefer!) and a sprinkle of red pepper flakes (optional, for a bit of heat). Serve immediately and enjoy!