Roasted Vegetable and Chickpea Grain Bowls with Tahini Recipe

Roasted Vegetable and Chickpea Grain Bowls with Tahini
A colorful and nutrient-packed dish that combines the earthy flavors of roasted vegetables and hearty chickpeas with a creamy tahini dressing!

Ingredients:
– 2 cups diced sweet potatoes
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup cooked quinoa
– 1/4 cup tahini
– 2 tbsp lemon juice
– 2 tbsp water
– 1 clove garlic, minced
– Fresh parsley, for garnish

Directions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss sweet potatoes, red bell pepper, zucchini, and chickpeas with olive oil, cumin, paprika, salt, and pepper.
3. Spread the vegetables and chickpeas on the baking sheet in a single layer and roast for 25-30 minutes until tender and slightly crispy.
4. In a small bowl, whisk together tahini, lemon juice, water, garlic, and a pinch of salt to make the dressing.
5. To assemble the bowls, divide quinoa among serving dishes, top with roasted vegetables and chickpeas, and drizzle with tahini dressing.
6. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
#VegetarianBowl #TahiniLove #MeatlessMonday 🥗🍠🥒