Serves 3
1 cup quinoa (ideally the multicoloured kind) - cook to package directions
Vegetables
1 can (15oz) chickepeas, drained and rinsed
3 tbsp olive oil
3 cups broccoli floret
2 medium red onions, sliced
1 large sweet potato, cubed
2 tsp smoked paprika
2 tsp ground cumin
salt and pepper to taste
Sauce
1/2 cup tahini
2 tbsp dijon mustard
2 tbsp maple syrup
2 tbsp cider vinegar
3 tbsp water (to thin)
Preheat oven to 400. Toss broccoli, red onion and sweet potato with with olive oil, smoked paprika, cumin and salt and pepper. Spread them on a baking sheet. For the chickpeas, spread on a separate baking sheet. Put both in the oven and roast for 40 minutes, stirring halfway.
While the veggies are roasting, prepare the sauce by whisking everything together.
To serve, place quinoa on plate, top with veggies and chickpeas. Drizzle sauce over top.