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Quinoa Roasted Vegetable Bowl
healthyvegetarianveganmeal-prepgluten-freenut-freedairy-free
Ingredients
Scale to what I have
- 180 g quinoa
- 470 ml water
- 1 sweet potato, cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 red onion (wedges)
- 45 ml olive oil
- 1 tsp paprika
- ¾ tsp salt
- 430 g chickpeas, drained and rinsed (1 can)
- 30 g tahini
- 30 ml lemon juice
- 1 tbsp water
- 30 g pumpkin seeds
Method
- Roast the vegetables and chickpeas with half the oil, paprika and salt at 220C for 25 minutes.
- Cook the quinoa in the water for 15 minutes and fluff.
- Whisk the tahini, lemon juice, water and remaining oil. Assemble bowls and sprinkle with pumpkin seeds.