Ingredients:

  • 1 lb sweet potato, cubed small
  • 1 head cauliflower, cut into florets
  • 1 cup Brussels sprouts, halved
  • 1 medium red onion, wedged
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup uncooked white or tri-color quinoa
  • 2 cups vegetable broth
  • 1 tbsp lemon juice
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • 1/4 tsp sea salt
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp toasted pumpkin seeds

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the sweet potato, cauliflower, Brussels sprouts, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is glistening.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not crowded to allow for proper roasting.
  4. Roast for 20–25 minutes, stirring halfway through, until the edges are charred and the centers are tender.