Roasted Vegetable & Quinoa Bowl with Lemon Tahini Drizzle

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

Rinse 3 cups of quinoa under cold water. In a large pot, bring 6 cups of vegetable broth to a boil. Add the quinoa, 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 large sweet potatoes into 1-inch cubes. Cut 3 bell peppers and 2 zucchini into 1-inch pieces. Slice 1 large red onion into wedges.

Drain and rinse 3 cans of chickpeas. Pat dry with paper towels.

In a large bowl, toss the sweet potatoes, bell peppers, zucchini, red onion, and chickpeas with 2 tablespoons of olive oil, 2 teaspoons of garlic powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Spread vegetables and chickpeas evenly on the prepared baking sheets. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

Press and drain 2 pounds of extra firm tofu. Cut into 1-inch cubes. Toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 cup of nutritional yeast. Spread on a separate baking sheet and bake for 25 minutes until golden and crispy.

For the lemon tahini drizzle, whisk together 1/2 cup tahini, 1/4 cup lemon juice, 1/4 cup water, 1 tablespoon maple syrup, 2 minced garlic cloves, and 1/2 teaspoon of salt until smooth. Add more water if needed to reach desired consistency.

In a small bowl, mix 1/2 cup of hemp seeds with remaining 1/4 cup of nutritional yeast.

In a large mixing bowl, gently fold 1/2 cup of unflavored protein powder into the cooked quinoa.

To assemble, divide the quinoa mixture among 5 bowls. Top with roasted vegetables, chickpeas, and tofu. Drizzle with lemon tahini sauce, sprinkle with the hemp seed mixture, and garnish with 1/2 cup of chopped fresh parsley.