Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 large sweet potato, cut into 3/4-inch cubes
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 head broccoli, cut into small florets
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon each ground cumin and garlic powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 clove garlic, finely grated
- 2–3 tablespoons cold water, to thin the dressing
- 1 avocado, sliced, and crumbled feta, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Combine the rinsed quinoa and water or broth in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let it steam, covered, for 5 more minutes, then fluff with a fork.
- On a large sheet pan, toss the sweet potato, chickpeas, broccoli, and onion wedges with 2 tablespoons of the olive oil, the cumin, garlic powder, and salt. Spread into an even layer — use two pans if things look crowded, or the veggies will steam.
- Roast for 25–30 minutes, stirring halfway, until the sweet potatoes are tender and caramelized and the chickpeas are lightly crunchy.
- While the vegetables roast, make the dressing: whisk the tahini, lemon juice, grated garlic, and a pinch of salt in a small bowl. Add cold water 1 tablespoon at a time until it is pourable but still creamy. It thickens before it loosens — keep whisking.
- Assemble the bowls: quinoa on the bottom, then the roasted vegetables and chickpeas piled on top.
- Drizzle generously with the tahini dressing and finish with avocado and feta if using. Serve warm or at room temperature.
Tips for Success
- Dry the chickpeas thoroughly with a towel before roasting — moisture is the difference between crunchy and chewy.
- Rinse quinoa well before cooking to wash off its natural bitter coating (saponin). It takes 30 seconds and matters.
- Store components separately if meal-prepping; assembled bowls keep 3 days, but the dressing should be added just before eating.
Frequently Asked Questions
Can I swap the vegetables?
Yes — cauliflower, Brussels sprouts, bell peppers, and zucchini all roast well here. Just keep the total volume similar and cut everything to a matching size.
Can I use rice or another grain?
Absolutely. Brown rice, farro, couscous, or even couscous-style pearl couscous all work. Cook them per package directions and proceed as written.
Is this bowl vegan?
Yes if you skip the feta — everything else, including the tahini dressing, is plant-based.
My tahini dressing seized and got thick — what do I do?
That is normal; tahini seizes when it meets lemon juice. Keep whisking in cold water a tablespoon at a time and it will loosen into a silky pourable sauce.
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