Roasted Vegetable & Quinoa Bowl with Tahini Dressing

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Rinse 1/3 cup quinoa under cold water. In a small saucepan, combine quinoa with 2/3 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

While quinoa cooks, cut 1/2 sweet potato, 1/2 red bell pepper, 1/2 zucchini, and 1/4 red onion into 1-inch chunks.

Drain and rinse 1/2 cup chickpeas, then pat dry with paper towels.

In a bowl, toss vegetables and chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Spread vegetables and chickpeas on the prepared baking sheet in a single layer. Roast for 15 minutes, or until vegetables are tender and slightly caramelized.

While vegetables roast, make the tahini dressing. Mince 1 small garlic clove. In a small bowl, whisk together 1 tablespoon tahini, 1 tablespoon lemon juice, 1 tablespoon water, minced garlic, 1/2 teaspoon maple syrup, and a pinch of salt until smooth.

To assemble the bowl, place the cooked quinoa at the base, top with roasted vegetables and chickpeas, drizzle with tahini dressing, and garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon pumpkin seeds.