Quinoa & Roasted Vegetable Buddha Bowl

Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.

Rinse 2 cups of quinoa under cold water. In a medium saucepan, combine quinoa with 4 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, peel and dice 2 medium sweet potatoes into 3/4-inch cubes. Cut 1 head of broccoli into florets. Slice 2 large bell peppers into strips. Peel and cut 3 medium carrots into 1/2-inch rounds.

Drain and rinse 2 cans of chickpeas, then pat dry with paper towels.

In a large bowl, toss sweet potatoes, broccoli, bell peppers, and carrots with 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread vegetables evenly on one baking sheet. On the second baking sheet, toss chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Roast vegetables and chickpeas for 25-30 minutes, stirring halfway through, until vegetables are tender and chickpeas are crispy.

Season 24 ounces of chicken breast with salt and pepper. Grill or pan-sear for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.

Make the tahini dressing by whisking together 1/4 cup tahini, juice from 1 lemon, 1 tablespoon maple syrup, 3 tablespoons water, and a pinch of salt until smooth.

Dice 2 avocados into cubes.

Toast 1/4 cup mixed seeds in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.

To assemble each bowl: place 1/4 of the quinoa as the base, arrange 1/4 of the roasted vegetables, chickpeas, and sliced chicken on top. Add 1/2 avocado to each bowl, drizzle with tahini dressing, and sprinkle with toasted seeds and chopped cilantro.