Here’s a healthy, filling, and flavor-packed recipe for your Roasted Veggie Chickpea Power Bowl with Sweet Potatoes, Broccoli, Quinoa & Creamy Tahini Sauce:

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Roasted Veggie Chickpea Power Bowl

Ingredients (Serves 2–3)

For the roasted veggies & chickpeas

• 1 medium sweet potato, diced
• 1 small head of broccoli, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1–2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper, to taste

For the quinoa

• 1 cup quinoa
• 2 cups water or vegetable broth
• Pinch of salt

For the creamy tahini sauce

• 3 tbsp tahini
• 1–2 tbsp lemon juice (fresh)
• 1 tsp maple syrup or honey
• 1–2 tbsp water (to thin)
• Salt & pepper, to taste

Optional toppings

• Avocado slices
• Pumpkin seeds or toasted nuts
• Fresh parsley or cilantro
• Hot sauce or chili flakes

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Instructions

1. Roast the veggies & chickpeas

1. Preheat oven to 425°F (220°C).
2. On a baking sheet, toss sweet potatoes, broccoli, and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Roast for 20–25 minutes, tossing halfway, until veggies are tender and slightly caramelized.

2. Cook the quinoa

1. Rinse quinoa under cold water.
2. In a saucepan, bring 2 cups water or broth to a boil.
3. Add quinoa and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes.
4. Remove from heat, let sit 5 minutes, then fluff with a fork.

3. Make the tahini sauce

1. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper.
2. Add water 1 tbsp at a time until smooth and creamy.

4. Assemble the power bowl

1. Divide quinoa among bowls.
2. Top with roasted sweet potatoes, broccoli, and chickpeas.
3. Drizzle with tahini sauce.
4. Add optional toppings like avocado, seeds, or fresh herbs.

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Tips

• Meal prep friendly: Roast extra veggies and chickpeas to use for 3–4 days.
• Protein boost: Add a fried egg or grilled tofu on top.
• Extra flavor: Toss roasted chickpeas with a dash of cumin or chili powder for more kick.