Ingredients:

  • 2 large sweet potatoes, peeled and cubed (1-inch pieces)
  • 1 head of cauliflower, cut into small florets
  • 1 large red onion, cut into thick wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted completely dry
  • 1 cup dry quinoa, thoroughly rinsed
  • 2 cups water
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh parsley, chopped
  • 1/2 lemon, juiced
  • 1 avocado, sliced

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, toss the sweet potatoes, cauliflower, and onion with 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and a pinch of salt. Spread them on your preheated baking sheet. Roast for 15 minutes until the sweet potatoes show slight resistance when pierced with a fork.
  3. While the first batch roasts, combine 170 g rinsed quinoa with 475 ml water and 0.5 teaspoon sea salt in a small pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the water is absorbed and the quinoa looks translucent with a tiny spiral tail.
  4. Add the drained, bone dry chickpeas to the baking sheet with the other vegetables. Toss them gently to coat in the remaining oil on the pan. Roast for another 15 minutes until the chickpeas are golden and the cauliflower edges are dark brown and crispy.
  5. Fluff the quinoa with a fork. In a large serving bowl, layer the warm quinoa and the roasted vegetable medley. Drizzle with the juice of half a lemon and top with 1/4 cup fresh parsley and the sliced avocado. Serve immediately while the textures are at their most vibrant.