Quinoa and Veggie Bowl for a Plant-Based Option
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato, zucchini, bell peppers, and chickpeas with olive oil, garlic powder, cumin, salt, and pepper. Spread them on a baking sheet.
- Roast the veggies and chickpeas in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
- While the veggies are roasting, cook the quinoa according to package instructions.
- In a small bowl, mix tahini and lemon juice to make the dressing. Add water to thin it out if necessary.
- Once the quinoa is cooked and the veggies are roasted, assemble your bowl by placing a scoop of quinoa as the base.
- Top with the roasted veggies and chickpeas. Drizzle with tahini dressing.
- Serve warm and enjoy your vibrant, plant-based meal!