Vibrant Vegetarian Buddha Bowl with Tangy Tahini Dressing

1.Preheat the oven to 425°F (220°C).

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

3.While quinoa cooks, prepare the vegetables. On a large baking sheet, toss sweet potato cubes, red bell pepper slices, and broccoli florets with olive oil, salt, and black pepper.

4.Spread the vegetables in a single layer and roast in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.

5.Meanwhile, in a bowl, toss the chickpeas with smoked paprika, ground cumin, a pinch of salt, and a drizzle of olive oil if desired.

6.After the vegetables have roasted for about 10 minutes, add the seasoned chickpeas to the baking sheet and roast for the remaining 10-15 minutes until chickpeas are slightly crispy.

7.Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup (or honey), minced garlic, and salt in a small bowl. Gradually add water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.

8.To assemble the Buddha bowls, divide the cooked quinoa evenly among four bowls.

9.Arrange roasted sweet potatoes, bell peppers, broccoli, crispy chickpeas, baby spinach, shredded red cabbage, and chopped cilantro artfully on top of the quinoa.

10.Drizzle each bowl generously with the tangy tahini dressing.

11.Serve immediately, or refrigerate the components separately and assemble just before eating for freshness.