Quinoa Buddha Bowl with Roasted Vegetables

• 1 cup - Quinoa
• 1 large - Sweet potato
• 2 medium - Carrots
• 1 red - Bell pepper
• 1 can (15 oz) - Chickpeas (canned)
• 3 tbsp - Tahini
• 2 tbsp - Lemon juice
• 1 clove - Garlic
• 2 tbsp - Olive oil

Instructions

1. 1

   Cook quinoa according to package directions (about 15 minutes)

2. 2

   Chop sweet potato, carrots, and bell pepper into bite-sized pieces

3. 3

   Toss vegetables with 1 tbsp olive oil, salt, and pepper

4. 4

   Roast at 400°F for 20-25 minutes until tender

5. 5

   Drain and rinse chickpeas, toss with 1 tbsp olive oil and roast for 15 minutes

6. 6

   Whisk tahini, lemon juice, minced garlic, and water to make dressing

7. 7

   Divide cooked quinoa between bowls

8. 8

   Top with roasted vegetables and chickpeas

9. 9

   Drizzle with tahini dressing and serve