Cook Quinoa

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300g quinoa, rinsed

480 mL water

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1. Cook quinoa with water using the white rice setting.

Roast Vegetables

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750g sweet potato, peeled, cubed 2 cm

500g beets, peeled, cubed 1.5 cm

1.5 Tbsp EVOO

½ tsp salt

¼ tsp black pepper

500g cauliflower florets

200g red onion, cut into thin wedges

300g cherry tomatoes, halved

1 Tbsp EVOO

¼ tsp salt

¼ tsp black pepper

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1. Preheat oven to 190°C.

2. Toss sweet potato and beets with 1.5 Tbsp EVOO, ½ tsp salt, and ¼ tsp black pepper. Spread on a sheet pan.

3. Roast for 45 minutes, flipping at 20 minutes.

4. Toss cauliflower, red onion, and cherry tomatoes with 1 Tbsp EVOO, ¼ tsp salt, and ¼ tsp black pepper.

5. Roast for 25 minutes, starting at the 20-minute mark of the sweet potato and beet roasting.

Crisp Chickpeas

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2 cans (540 mL each) chickpeas, drained, rinsed, patted dry

1 Tbsp EVOO

1 tsp smoked paprika

½ tsp cumin

¼ tsp salt

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1. Toss chickpeas with 1 Tbsp EVOO, smoked paprika, cumin, and salt.

2. Air crisp at 190°C for 18 minutes, shaking at 10 minutes.

Make Drizzle

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3 Tbsp tahini

2 Tbsp lemon juice

1 Tbsp EVOO

1 tsp garlic flower paste

3 Tbsp water

pinch salt

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1. Whisk tahini, lemon juice, 1 Tbsp EVOO, garlic flower paste, and salt. Adjust consistency with water.

Assemble Bowls

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100g arugula

100g radish, sliced thin

2 medium avocado, sliced

15g coriander, chopped

3 stalks scallion greens, thinly sliced

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1. Layer quinoa, roasted vegetables, crisped chickpeas, arugula, radish, and avocado. Drizzle with tahini-lemon sauce. Garnish with coriander and scallion greens.