Ingredients:

  • 2 cups sweet potato, cubed
  • 1 head cauliflower, cut into florets
  • 1 cup red onion, coarsely chopped
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 cup Greek yogurt
  • 1 cup fresh spinach, packed
  • 1 small lemon, juiced
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Note: A hot oven ensures the vegetables sear immediately.
  2. In a large bowl, toss cubed sweet potatoes, cauliflower florets, red onion, and drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until every piece is glistening with oil.
  3. Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, tossing halfway through, until edges are browned and chickpeas are crisp.
  4. While vegetables roast, rinse quinoa in a fine mesh strainer. Combine quinoa and vegetable broth in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork. Note: This resting period lets the remaining steam finish the grain.
  6. Place Greek yogurt, spinach, lemon juice, minced garlic, olive oil, and maple syrup in a blender. Blitz on high until smooth, adding water one tablespoon at a time until it reaches a pourable consistency.
  7. Divide cooked quinoa among four bowls, top with roasted vegetables, and drizzle with the Green Goddess dressing.