Quinoa Vegetable Power Bowl with Tahini Dressing

Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh strainer.

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and dice 1 medium sweet potato into 3/4-inch cubes. Cut 1 medium red bell pepper into 1-inch pieces.

Drain and rinse 1 can of chickpeas, then pat dry with paper towels.

In a large bowl, toss the sweet potato cubes, broccoli florets, bell pepper pieces, and chickpeas with 2 tablespoons of olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the vegetable mixture evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

While vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Gradually add 3-4 tablespoons of water to the tahini mixture, whisking until smooth and pourable. Adjust consistency as needed.

Slice the avocado into thin wedges.

To assemble the bowls, place 1 cup of mixed greens in each bowl, top with cooked quinoa, roasted vegetables and chickpeas.

Arrange avocado slices on top, drizzle with tahini dressing, and sprinkle with 1 tablespoon of pumpkin seeds per bowl.

Serve immediately, with extra dressing on the side if desired.