→ Roasted Vegetables
01 -
500g sweet potatoes, cubed into 1.25 cm pieces
02 -
250g carrots, sliced into thick rounds
03 -
1 red bell pepper, deseeded and chopped into 2.5 cm squares
04 -
1 can (425g) chickpeas, drained, rinsed, and dried
05 -
2 tablespoons sodium-free vegetable broth
06 -
1 tablespoon balsamic vinegar
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon ground cumin
10 -
0.5 teaspoon kosher salt
11 -
0.25 teaspoon ground black pepper
→ Quinoa Base
12 -
170g dry tri-color quinoa
13 -
500 ml water
→ Tahini Dressing
14 -
60g raw tahini
15 -
2 tablespoons fresh lemon juice
16 -
1 clove garlic, minced
17 -
2 tablespoons fresh parsley, chopped
18 -
1 tablespoon warm water, if needed