Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Peel and cube the sweet potatoes, and cut the cauliflower and bell peppers into bite-sized pieces.
Toss the vegetables in olive oil, salt, and pepper, and spread them evenly on a baking sheet.
Roast for about 20-25 minutes, or until they’re golden brown and tender, flipping halfway through for even cooking.
Step 2: Prepare the Quinoa
While the veggies roast, cook the quinoa according to package instructions. Generally, combine 1 cup quinoa with 2 cups water, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and fluff with a fork.
Step 3: Make the Maple Dijon Tahini Dressing
In a small bowl, whisk together the tahini, maple syrup, Dijon mustard, and lemon juice.
Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Season with salt and pepper to taste.
Step 4: Assemble the Bowls
In each bowl, start by layering a base of cooked quinoa.
Add the roasted vegetables and chickpeas.
Top with sliced avocado and drizzle generously with the Maple Dijon Tahini Dressing.
Step 5: Serve and Enjoy
Serve immediately while the veggies and quinoa are warm, or store the components separately for meal prep.
Serving and Storage Tips