mediterranean-bowl

🥘 Ingredients

• chickpeas (drained and rinsed)
  15-ounce can
• sweet potatoes (diced into half-inch cubes)
  2 medium
• red bell pepper (sliced)
  1
• red onion (sliced)
  1
• olive oil
  3 tablespoons
• kosher salt
  1.5 teaspoons
• cumin
  2 teaspoons
• paprika
  1 teaspoon
• garlic powder
  1 teaspoon
• ground coriander
  1/2 teaspoon
• cinnamon
  1/4 teaspoon
• sweet potatoes
• quinoa
  1 cup
• water
  1.75 cups
• kosher salt
  1/4 teaspoon
• quinoa
• mixed salad greens
• English cucumber (sliced into half moons)
  1/2
• cherry tomatoes (sliced in half)
  1 pint

🍳 Cookware

• baking sheets
• baking sheets
• fine mesh strainer
• saucepan

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.

   chickpeas: 15-ounce can (drained and rinsed), sweet potatoes: 2 medium (diced into half-inch cubes), red bell pepper: 1 (sliced), red onion: 1 (sliced), olive oil: 3 tablespoons, kosher salt: 1.5 teaspoons, cumin: 2 teaspoons, paprika: 1 teaspoon, garlic powder: 1 teaspoon, ground coriander: 1/2 teaspoon, cinnamon: 1/4 teaspoon, sweet potatoes
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.

   quinoa: 1 cup, water: 1.75 cups, kosher salt: 1/4 teaspoon
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.

   quinoa, mixed salad greens, English cucumber: 1/2 (sliced into half moons), cherry tomatoes: 1 pint (sliced in half)
5. 5

   Store leftover roasted vegetables for up to 3 days refrigerated.