Ingredients:

  • 1 large Sweet Potato, peeled and cubed (400 g)
  • 1 large head Broccoli florets (350 g)
  • 1 (15 oz) can Canned Chickpeas, rinsed and thoroughly drained (400 g)
  • 3 Tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • Sea Salt and Black Pepper, to taste
  • 1 cup Quinoa (white or tricolour), rinsed well (200 g)
  • 2 cups Water or vegetable stock (480 ml)
  • 1/4 tsp Salt (for quinoa)
  • 1/4 cup Tahini Paste (60 ml)
  • 3 Tbsp Fresh Lemon Juice (45 ml)
  • 2-4 Tbsp Cold Water (for desired consistency)
  • 1 small Garlic Clove, minced
  • 1 tsp Maple Syrup or Honey (optional)
  • 1/2 tsp Sea Salt (for dressing)
  • 4 cups Mixed Greens (Spinach, Rocket, or Kale) (100 g)
  • 2 medium Avocado, sliced or cubed
  • 1 cup Carrot, shredded or grated (120 g)
  • 1 Tbsp Sesame Seeds (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Season Sweet Potatoes & Chickpeas: Toss the cubed sweet potatoes and drained chickpeas together on one sheet pan with 2 Tbsp of olive oil, the smoked paprika, salt, and pepper. Ensure they are in a single, even layer.
  3. Season Broccoli: Toss the broccoli florets on the second sheet pan with the remaining 1 Tbsp of olive oil, salt, and pepper.
  4. Initial Roast: Place both trays in the oven. Roast the sweet potatoes and chickpeas for 15 minutes. Add the broccoli tray (or rotate the pans) and roast for another 10–15 minutes until the potatoes are tender and the broccoli edges are lightly charred.
  5. Cook the Quinoa: Place the rinsed quinoa, 2 cups of water (or stock), and the salt into a saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover the pan tightly, and simmer for 15 minutes. Remove from heat, keep the lid on, and let rest for 5 minutes. Fluff with a fork.
  6. Whisk the Dressing: In a small bowl, combine the tahini, lemon juice, minced garlic, maple syrup, and salt. Whisk vigorously. Gradually add 2-4 Tbsp of cold water, one tablespoon at a time, continuing to whisk until the dressing thins out to a pourable, creamy consistency.
  7. Assemble the Bowls: Divide the mixed greens evenly among the four serving bowls. Spoon a generous portion of warm quinoa next to the greens.
  8. Arrange Components: Arrange the roasted sweet potatoes, charred broccoli, and crispy chickpeas in separate sections around the bowl. Add the sliced avocado and shredded carrot to complete the rainbow effect.
  9. Finish: Drizzle liberally with the Zesty Tahini Dressing and scatter the sesame seeds over the top. Serve immediately.