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Quinoa Roasted Vegetable Bowl
healthyvegetarianveganmeal-prepgluten-freenut-freedairy-free
Ingredients
Scale to what I have
- 1 cup quinoa
- 2 cups water
- 1 sweet potato, cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 red onion (wedges)
- 3 tbsp olive oil
- 1 tsp paprika
- ¾ tsp salt
- 15 oz chickpeas, drained and rinsed (1 can)
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp water
- ¼ cup 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.