Buddha Bowl (Roasted Veg and Grains)

• 450 g Sweet potato
• 300 g Broccoli
• 400 g Canned chickpeas
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 140 g Quinoa
• 60 g Tahini
• 1 medium Lemon
• 1 clove Garlic
• 300 ml Water

1. Heat the oven to 220°C (430°F). Peel the sweet potato and cut into 2 cm chunks; cut the broccoli into florets and slice the stalk. Drain and rinse the chickpeas, then pat dry.
2. Tip the sweet potato, broccoli and chickpeas onto a baking tray. Add 2 tbsp of the extra virgin olive oil, the ground cumin, fine sea salt and black pepper, then toss well. Roast for 22 to 28 minutes, turning once, until the sweet potato is tender and the broccoli is browned at the edges.
3. Meanwhile, rinse the quinoa in a sieve, then put it in a saucepan with the water and a pinch of the fine sea salt from the measured amount. Bring to the boil, cover and cook on a low heat for 12 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
4. Make the dressing: in a bowl, whisk the tahini with the juice of the lemon, the remaining 1 tbsp extra virgin olive oil and the garlic (finely grated or crushed). Add 1 to 3 tbsp water from the tap, a little at a time, until it is pourable and creamy. Taste and adjust with a little more fine sea salt and black pepper if needed.
5. Divide the quinoa between two bowls and top with the roasted vegetables and chickpeas. Spoon over the tahini lemon dressing. Serve warm or at room temperature.

Made this recipe? Rate it — a comment is optional.