Serves 3
1 can chickpeas, drained and rinsed
2 cups sweet potato, pealed, diced and cubed
1 red pepper, chopped
1 zucchini, sliced thickly
2 tbsp olive oil, divided
1 tsp paprika
1 tsp garlic powder
salt and pepper to taste
1 cup quinoa or rice
4 cups baby spinach
1/4 cup pumpkin seeds
Dressing - Maple Dijon Tahini
1/4 cup tahini
1 tbsp dijon mustard
1 tbsp maple syrup
1 tbsp lemon juice
3-4 tbsp water (to thin sauce)
salt and pepper to taste
Preheat oven to 400.
In large bowl, toss sweet potato, bell pepper, zucchini, half of olive oil, paprika, garlic powder, salt and pepper. Spread evenly on baking sheet.
In same bowl, toss chickpeas in rest of olive oil, sprinkle with salt and pepper. Spread on another baking dish.
Roast veggies and chickpeas in oven for 20-25 minutes.
In meantime, in small bowl, whisk together all dressing ingredients. Adjust water if needed for desired consistency.
To serve, in a bowl, layer quinoa then spinach, then roasted veggies and chickpeas. Drizzle with dressing and sprinkle pumpkin seeds.Â