Description

A quick, stress-free 5pm dinner featuring roasted sweet potatoes, chickpeas, and broccoli over quinoa, topped with a creamy tahini lemon dressing. Perfect for busy weeknights and meal prep.

Ingredients

Scale

1 cup dry quinoa or brown rice
2 medium sweet potatoes, cubed into ½-inch pieces
1 can (15oz) chickpeas, drained, rinsed, and patted dry
1 head broccoli, chopped into small florets
1 medium red onion, sliced into wedges
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Pinch of salt
¼ cup tahini
3–4 tablespoons fresh lemon juice
1 tablespoon maple syrup or honey
1 clove garlic, minced
2–3 tablespoons warm water
Fresh parsley or cilantro, chopped
2 tablespoons pomegranate seeds (optional)
2 tablespoons toasted pumpkin seeds or slivered almonds (optional)
1 avocado, sliced (optional)

Instructions

Preheat oven to 400°F (200°C). Rinse and drain chickpeas, then pat them completely dry with a paper towel.
Chop sweet potatoes into ½-inch cubes and cut broccoli into small florets. Slice red onion into wedges.
On a large sheet pan, toss sweet potatoes, chickpeas, broccoli, and red onion with olive oil, cumin, smoked paprika, and salt. Spread in a single layer to ensure roasting rather than steaming.
Roast vegetables for 25-30 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are crispy.
While veggies roast, cook quinoa or rice according to package directions. For quinoa, rinse first, then simmer 1 cup quinoa in 2 cups water for 15 minutes. Fluff with a fork.
In a blender or small bowl, combine tahini, lemon juice, maple syrup, minced garlic, and salt. Blend or whisk until smooth.
Slowly drizzle in warm water, one tablespoon at a time, until the dressing reaches a drizzle-able consistency.
Divide cooked grains among four bowls. Top with roasted veggies and chickpeas.
Drizzle generously with tahini lemon dressing. Add avocado, fresh herbs, pomegranate seeds, and toasted seeds/nuts as desired.

Notes

Pat chickpeas dry thoroughly for crispiness. Do not crowd the pan to avoid steaming. Use warm water for the dressing to help emulsify the tahini. Leftovers keep well in the fridge for up to 4 days; store dressing separately.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8
Sodium: 250
Fat: 18
Saturated Fat: 3
Carbohydrates: 45
Fiber: 10
Protein: 12

Keywords: healthy dinner, vegetarian, buddha bowl, tahini dressing, quick meals, meal prep, gluten-free, vegan, sweet potato, chickpeas