Ingredients:

  • 2 cups (300g) sweet potato, cubed small
  • 2 cups (150g) Brussels sprouts, halved
  • 1 red bell pepper, diced
  • 1 red onion, wedged
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 cup (185g) uncooked quinoa
  • 2 cups (480ml) vegetable broth (low sodium)
  • 1 tbsp (15ml) lemon juice
  • ¼ cup (60ml) tahini
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 2–4 tbsp (30–60ml) cold water
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potatoes, sprouts, pepper, and onion on a parchment-lined baking sheet with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer to avoid crowding.
  3. Roast for 25–30 minutes, tossing halfway through, until edges are charred and potato centers are tender.
  4. Rinse quinoa under cold water. Combine quinoa and vegetable broth in a medium saucepan.
  5. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
  6. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon of lemon juice.
  7. In a small bowl, whisk together tahini, 2 tablespoons of lemon juice, maple syrup, and minced garlic.
  8. Slowly whisk in cold water one tablespoon at a time until the dressing reaches a velvety, pourable consistency, then stir in salt.