Roasted Vegetable Bowl

Ingredients

• 2 cups mixed vegetables (broccoli, peppers, carrot)
• 1 cup cooked quinoa
• 1/2 can chickpeas
• 2 tbsp tahini
• 1 lemon, juiced
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Roast vegetables and chickpeas with oil, salt and pepper at 220C / 425F for 25 minutes.
2. Whisk tahini with lemon juice and a little water.
3. Serve vegetables over quinoa with the tahini drizzle.

Nutrition per serving

Values are estimates per serving and vary with brands, portion sizes and preparation.

Helpful equipment

• sheet pan

What next?