Plant Powered Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water in a fine mesh sieve. Combine rinsed quinoa and 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.

Prepare and roast vegetables

Preheat oven to 425°F (220°C). Toss diced sweet potato, broccoli florets, red bell pepper slices, and red onion wedges with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sea salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, tossing once halfway, until sweet potato is tender and edges are caramelized and broccoli has browned tips. If chickpeas are to be roasted for extra crispness, drain and pat 1 cup chickpeas dry, toss with 1 tbs olive oil and a pinch of salt and roast on the same tray for 15–20 minutes until crisp.

Prepare chickpeas and seeds

If using canned chickpeas without roasting, simply drain and rinse well. For extra flavor, pan-fry drained chickpeas in 1 tbs olive oil over medium-high heat 6–8 minutes until slightly crispy, seasoning with a pinch of salt. Toast 2 tbs pumpkin seeds in a dry skillet over medium heat 2–3 minutes until fragrant, stirring frequently; remove immediately to prevent burning. Toast sliced almonds in the same way if using, about 2 minutes.

Make tahini dressing

In a small bowl whisk together 3 tbs tahini, 2 tbs fresh lemon juice, 1 tbs maple syrup, 1 tbs water (add more to reach desired consistency), minced garlic clove, 1 tsp soy sauce or tamari, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning—add more lemon for brightness, maple for sweetness, or water to thin. The dressing should be creamy and pourable.

Divide the fluffed quinoa between 2–3 bowls. Top each bowl with roasted vegetables, spinach or mixed greens, halved cherry tomatoes, sliced avocado, chickpeas, toasted pumpkin seeds and sliced almonds if using. Scatter chopped cilantro or parsley and sliced green onions over the bowls.

Drizzle each bowl with the tahini dressing (about 2–3 tbs per bowl), or serve dressing on the side. Finish with an extra squeeze of lemon and a grind of black pepper if desired. Serve warm or at room temperature.