mediterranean-bowl

🥘 Ingredients

• chickpeas 15-ounce can
• sweet potatoes 2 medium
• red bell pepper 1
• red onion 1
• olive oil 3 tablespoons
• kosher salt 1 ½ teaspoons
• cumin 2 teaspoons
• paprika 1 teaspoon
• garlic powder 1 teaspoon
• ground coriander ½ teaspoon
• cinnamon ¼ teaspoon
• sweet potatoes
• quinoa 1 cup
• water 1 ¾ cups
• kosher salt ¼ teaspoon
• quinoa
• mixed salad greens
• English cucumber ½
• cherry tomatoes 1 pint

1. 1

   Preheat the oven to 425°F. Line two baking sheets with parchment paper. In a large bowl, combine chickpeas , sweet potatoes , red bell pepper , and red onion . Toss with olive oil and kosher salt . Then toss with cumin , paprika , garlic powder , ground coriander , and cinnamon . Divide the vegetables evenly between the two baking sheets and spread in an even layer. Roast for 20 minutes , then remove from the oven and stir. Roast another 5 to 10 minutes until the sweet potatoes are tender.
2. 2

   Meanwhile, rinse quinoa in cold water using a fine mesh strainer , then drain and shake out the remaining water. Place it in a saucepan with water and kosher salt . Bring to a boil, then reduce the heat to low where the water is just bubbling. Cover the pot and simmer for about 15 to 18 minutes , until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains. Turn off the heat and let sit with the lid on to steam for 5 minutes , then fluff the quinoa with a fork.
3. 3

   Make the Lemon Tahini Dressing (store leftovers refrigerated for up to 2 weeks or make in advance).
4. 4

   To serve, place the roasted vegetables over the quinoa and mixed salad greens in shallow bowls. Add piles of fresh English cucumber and cherry tomatoes . Drizzle with the dressing and serve.
5. 5

   Store leftover roasted vegetables for up to 3 days refrigerated.