Ingredients:

  • 1 large sweet potato, peeled and cut into 1/2-inch cubes (approx. 300g)
  • 2 cups broccoli florets (approx. 150g)
  • 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
  • 3 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup dry quinoa or pearled farro (approx. 185g)
  • 2 cups vegetable broth
  • 1/4 tsp salt
  • 1/4 cup tahini (approx. 60g)
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C) and position the rack in the center. Ensure chickpeas are patted completely dry with a paper towel.
  2. On a large rimmed sheet pan, toss the cubed sweet potatoes and dried chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, and 1/2 tsp sea salt. Spread in a single layer and roast for 10 minutes.
  3. While vegetables roast, add dry grains to a saucepan over medium heat. Toast for 2 minutes until fragrant. Add vegetable broth and 1/4 tsp salt; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed.
  4. Remove the sheet pan from the oven. Add broccoli florets to the pan and drizzle with the remaining 1 tablespoon of olive oil. Return to the oven and roast for an additional 10 minutes until broccoli edges are charred.
  5. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and warm water until a smooth, velvety consistency is reached.
  6. Fluff the grains with a fork. Divide grains into 4 bowls, top with the roasted vegetable and chickpea mixture, and drizzle generously with the lemon-tahini sauce.