Ingredients:

  • 1 lb sweet potato, cubed small
  • 1 head broccoli, cut into bite-sized florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 cup uncooked white quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes and broccoli on the baking sheet with 2 tbsp olive oil, smoked paprika, garlic powder, and 1 tsp salt.
  3. Spread the vegetables in a single layer on the pan and roast for 20–25 minutes, tossing halfway through, until edges are charred and potatoes are tender.
  4. Heat 1 tbsp olive oil in a saucepan over medium heat.
  5. Add rinsed quinoa and stir constantly for 3 minutes until fragrant and slightly golden.
  6. Pour in the vegetable broth and 1/2 tsp salt; bring to a boil.
  7. Reduce heat to low, cover tightly, and simmer for 15 minutes.
  8. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  9. In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and emulsified.
  10. Divide the fluffy quinoa and roasted vegetables into four bowls and drizzle with the lemon-tahini sauce.