Ingredients

• Quinoa 70 g
• Sweet potato 1 medium (250 g)
• Broccoli florets 180 g
• Canned chickpeas, drained 240 g
• Olive oil 2 tbsp
• Smoked paprika 1 tsp
• Ground cumin 1 tsp
• Tahini 40 g
• Lemon juice 2 tbsp
• Garlic 1 small clove
• Water 3 tbsp
• Salt and black pepper to taste

Instructions

1. 1

   Heat the oven to 200C and line two baking trays with baking paper.

2. 2

   Peel the sweet potato and cut it into 2 cm cubes, then pat the chickpeas dry with a towel.

3. 3

   Toss the sweet potato, broccoli and chickpeas with the olive oil, paprika, cumin, salt and pepper and spread them over the trays in a single layer.

4. 4

   Roast for 25-30 minutes, turning once, until the sweet potato is tender and the chickpeas are crisp. Take the broccoli out after 15-20 minutes if it browns early.

5. 5

   Meanwhile, rinse the quinoa and simmer it, covered, in 200 ml salted water for 15 minutes, then leave it covered off the heat for 5 minutes and fluff it with a fork.

6. 6

   Whisk the tahini with the lemon juice, grated garlic and a pinch of salt, then whisk in the water a spoonful at a time until the dressing pours.

7. 7

   Divide the quinoa between two bowls, arrange the roasted vegetables and chickpeas on top and drizzle with the dressing.