Roasted Vegetable and Chickpea Bowl with Turmeric Dressing (Egg-Free, Vegan)

Ingredients

• 1 can Chickpeas
• 1 large Sweet Potato
• 1 medium Red Onion
• 1 medium Bell Pepper (any color)
• 2 cups Broccoli Florets
• 3 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Turmeric Powder
• 2 tbsp Lemon Juice
• 1 tbsp Maple Syrup
• 2 tbsp Tahini
• 1 tbsp Water
• 1 cup Quinoa

Instructions

1. 1Preheat your oven to 400°F (200°C). Measure the 1 cup of quinoa into a medium saucepan. Add 2 cups of water and 0.25 teaspoon of salt to the saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa appears fluffy and tender.
2. 2While the quinoa cooks, prepare the vegetables. Cut the 1 large sweet potato into 1-inch cubes. Cut the 1 medium red onion into 1-inch wedges. Cut the 1 medium bell pepper into 1-inch pieces. Place the sweet potato, red onion, bell pepper, and 2 cups of broccoli florets into a large bowl. Add 2 tablespoons of olive oil, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper to the bowl, then toss everything together until the vegetables are evenly coated.
3. 3Spread the coated vegetables in a single layer on a large baking sheet. Roast in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the vegetables are tender and have slightly browned edges; you can check for tenderness by easily piercing a piece of sweet potato with a fork.
4. 4Once the quinoa has simmered for 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam. While the vegetables roast and quinoa rests, make the turmeric dressing: in a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 teaspoon of turmeric powder, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, 2 tablespoons of tahini, and 1 tablespoon of water until the mixture is smooth and well combined.
5. 5Drain and rinse the 1 can of chickpeas thoroughly. Add the drained chickpeas, the roasted vegetables, and the cooked 1 cup of quinoa to a large serving bowl. Gently toss everything together to combine. Drizzle the prepared turmeric dressing over the mixture, then toss gently again to coat everything evenly. Serve the Roasted Vegetable and Chickpea Bowl warm or at room temperature.

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