Roasted Vegetable and Quinoa Power Bowl

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

Rinse 1/2 cup quinoa under cold water. In a small pot, combine quinoa with 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

While quinoa cooks, peel and dice 1 medium sweet potato into 1/2-inch cubes. Cut 1 medium red bell pepper and 1 small zucchini into similar-sized pieces. Slice 1/2 medium red onion into thin wedges.

In a large bowl, toss the diced vegetables and drained chickpeas with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the vegetable mixture evenly on the prepared baking sheet and roast for 15 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

Meanwhile, make the dressing by whisking together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 teaspoon Dijon mustard, and 1/4 teaspoon salt.

Dice 1/2 medium avocado and chop 2 tablespoons fresh cilantro.

To assemble the bowls, divide the cooked quinoa between two bowls. Top with the roasted vegetables and chickpeas, diced avocado, and a sprinkle of cilantro and pumpkin seeds.

Drizzle the dressing over each bowl and serve immediately.