Ingredients:

  • 2 cups sweet potato, peeled and cubed 1/2 inch
  • 3 cups broccoli florets, bite-sized
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, wedged
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 4 tbsp warm water
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, toss the sweet potatoes, broccoli, bell pepper, and red onion with olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Spread the vegetables and chickpeas across the pan in a single layer. Roast for 30–40 minutes, tossing halfway through, until vegetables are caramelized and edges are browned.
  4. Combine quinoa and water or broth in a pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  5. Whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually whisk in warm water one tablespoon at a time until the dressing reaches a velvety, pourable consistency.
  6. Divide the fluffy quinoa and roasted vegetable mix evenly among 4 airtight meal prep containers. Store the dressing separately.