Vegan Chickpea and Roasted Vegetable Bowl

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.

Pat the chickpeas completely dry with a clean kitchen towel. Place the chickpeas, sweet potato cubes, and zucchini on the prepared baking sheet.

Drizzle the vegetables and chickpeas with 1 tablespoon of olive oil. Sprinkle with ground cumin, smoked paprika, half of the salt, and black pepper. Toss well to ensure everything is evenly coated.

Spread the mixture into a single layer and roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.

While the vegetables roast, prepare the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, remaining salt, and warm water until smooth and pourable. Adjust thickness with a few extra drops of water if needed.

Assemble the bowls by dividing the fresh baby spinach and cooked quinoa between two bowls as a base.

Top the grains and greens with the warm roasted sweet potatoes, zucchini, and crispy spiced chickpeas.

Drizzle the lemon-tahini dressing generously over the top of each bowl and serve immediately.