Crispy Vegetable Quinoa Protein Bowls 🍠🥦🍚

Ingredients:
-2 cups of uncooked quinoa
-2 cups of sweet potato, small diced
-2 cups of Brussels sprouts, halved
-2 cans of chickpeas, drained
-1 block extra firm tofu, small diced
-1 head of broccoli, cut into florets
-1 yellow onion, small diced
-1 tbs minced garlic
-2 tsp onion power
-2 tsp garlic powder
-2 tsp smoked paprika
-salt and pepper

Sauce:
-1/3 cup tahini
-1/3 cup dijon mustard
-1/4 cup maple syrup
-1/4 cup apple cider vinegar
-1/4 cup water
-1 tbs minced garlic
-juice of 1 lemon
-2 tsp salt

Instructions:
-preheat oven to 400F
-in a medium bowl add sauce ingredients; whisk well and set aside in fridge until ready to plate
-in a large bowl add chickpeas, onion, Brussels sprouts, and broccoli; drizzle with olive oil and season with salt and pepper
-in another large bowl add sweet potato and tofu; drizzle with olive oil and season with minced garlic, salt, pepper, onion powder, garlic powder, and smoked paprika
-spread the contents of the two bowls into separate baking sheets
-bake the chickpeas and vegetables for 30-40 minutes until golden and crisp
-bake the sweet potato and tofu pieces for 40-50 minutes until the edges are crisp and centers are tender
-add a bed of quinoa into meal containers and top with the roasted vegetables, sweet potato, and tofu
-drizzle with sauce and store meals; add extra sauce into smaller individual containers
-when the time comes to eat, drizzle with extra sauce before reheating for 1-2 minutes
-enjoy!

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