Ingredients:

  • 2 medium sweet potatoes, cubed into 1/2 inch pieces
  • 1 large red bell pepper, sliced into thick strips
  • 1 medium zucchini, halved and sliced into half moons
  • 1 small red onion, cut into wedges
  • 2 cups broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1 cup quinoa, rinsed thoroughly
  • 1.5 cups filtered water
  • 1/2 lemon, juiced
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup raw tahini
  • 2 tbsp warm water
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 200°C. Place your sweet potatoes, red bell pepper, zucchini, and red onion on the large baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with the smoked paprika, cumin, and sea salt. Toss with your hands until every piece is glistening with oil. Spread them out so no two pieces are touching. Roast for 10 minutes.
  2. While the roots roast, rinse your 1 cup of quinoa under cold water until the foam disappears. Place it in a saucepan with 1.5 cups of filtered water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed and the germ spiral is visible.
  3. After the vegetables have roasted for 10 minutes, pull the tray out and add the 2 cups of broccoli florets and the remaining 1 tbsp of olive oil. Toss quickly and return to the oven for another 10 minutes until the broccoli tips are charred and the sweet potatoes are fork tender.
  4. In a small jar, whisk the 1/4 cup tahini, 2 tbsp warm water, minced garlic, and 1 tbsp lemon juice until the mixture is velvety and pours like heavy cream. Fluff the quinoa with a fork and stir in the 1/2 lemon's juice and chopped parsley. Divide the quinoa into bowls, top with the roasted vegetables, and drizzle generously with the tahini sauce.