Quick simple dinner that everyone will love!

Roasted Veggie and Quinoa Bowl

Ingredients

2 cups broccoli (chopped into florets)
2 sweet potato
1 cup chickpeas
¼ cup lemon juice (divided)
1 tsp parsley
⅔ cup quinoa (uncooked)
1 ½ cup veggie broth
2 tbsp tahini
2 tbsp water (warrm)
1 ½ tbsp agave or maple syrup
1 tbsp pumpkin seeds (optional)

Instructions

Preheat over 400 degrees and line baking sheet with parchment paper
Transfer the chopped broccoli, sweet potato, and chickpeas to the prepped baking sheet. Season the veggies with half lemon juice, and parsley. Bake for 30 to 35 minutes until veggies are tender and chickpeas are crispy.
While the veggies are roasting add the quinoa and broth to a medium pot with a tight-fitting lid and bring to boil. Cook till the liquid is absorbed and quinoa is tender. Set aside.
While quinoa is cooking, combine the tahini, warm water, maple syrup, and remaining lemon juice in a small bowl. Whisk until smooth. Season with additional salt if needed.
To assemble, divide quinoa and roasted veggies between bowls. Drizzle with tahini sauce and top with pumpkin seeds.