Healthy Gluten Free Grain Bowl Meal Prep

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, toss cubed sweet potatoes and broccoli florets with olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper.
3. Spread vegetables in a single layer and roast for 20–25 minutes, tossing halfway through, until edges are mahogany-colored and broccoli tips are charred.
4. While vegetables roast, combine rinsed quinoa, broth, and salt in a saucepan.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Remove quinoa from heat and let it sit, covered, for 5 minutes to steam.
7. Prepare dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, salt, and warm water until emulsified.
8. Massage chopped kale with 1 tbsp lemon juice in a mixing bowl until softened.
9. Assemble bowls by layering quinoa, massaged kale, roasted vegetables, and sliced avocado. Drizzle with lemon-tahini dressing and top with pumpkin seeds.