Preparation Steps

• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
• In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
• Place the broccoli florets, sweet potato cubes, chopped red bell pepper, and drained chickpeas onto the prepared baking sheet.
• Drizzle the vegetables and chickpeas with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss well to coat evenly.
• Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and the broccoli is slightly charred.
• While the vegetables are roasting, whisk together the tahini, lemon juice, and a splash of warm water in a small bowl to create the dressing.
• Divide the cooked quinoa evenly among four meal prep containers. Top each with the roasted vegetables and chickpeas. Drizzle with the tahini dressing before serving or sealing for later.