Cook the quinoa: In a medium saucepan, combine the quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
1 cup dried quinoa, 1 ½ cups water or chicken broth. If using water, 1 teaspoon olive oil
Roast the veggies: Preheat your oven to 400°F (204°C). Add the diced potato, sweet potatoes, broccoli florets, and red onion slices to a large bowl. Drizzle with olive oil, then season with salt, pepper, garlic powder, oregano, and paprika. Toss until evenly coated. Spread the veggies in a single layer on a large baking sheet lined with parchment paper (not foil!) Use two if needed to avoid overcrowding. Roast for 30–35 minutes, tossing halfway through, until tender and golden brown with crispy edges. When the veggies are done, sprinkle the parmesan on top.
1 large potato, 1 sweet potato, 1 head of broccoli, 1 red onion, 2 tablepsoon olive oil, 1 to 1 ½ teaspoon salt, ¼ teaspoon black pepper, ¾ teaspoon garlic powder, 1 teaspoon oregano, ½ teaspoon paprika, ½ cup freshly grated parmesan
Air fry the chickpeas. Rince the chickpeas with water and pat them dry with a towel. Toss with olive oil, salt, cumin, garlic powder, paprika, and cayenne until well coated. Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes, until crispy.
1 16 oz can of chickpeas, 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon cayenne
Make the green tahini sauce: In a food processor or blender, combine garlic cloves, tahini, olive oil, lemon juice, lemon zest, cumin, salt and parsley. Blend until smooth. Slowly add ice water, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust seasoning if needed with more salt.
4-6 cloves of garlic, ½ cup tahini paste, 2 tablespoon olive oil, Juice and zest of one lemon, 1 teaspoon cumin, ½-1 teaspoon salt, handful of fresh parsley, Ice water as needed to adjust consistency
Assemble the bowls: Divide the cooked quinoa between four bowls. Top each with a generous portion of roasted veggies. Drizzle with garlic tahini sauce and enjoy.
