Ingredients:

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 zucchini, chopped
• 1 capsicum, chopped
• 1 sweet potato, peeled and cubed
• 1/2 cup chickpeas (cooked or canned)
• 1 avocado, sliced
• 2 tbsp tahini or dressing of choice
• Fresh lemon juice for drizzle
• Salt, pepper, and paprika for seasoning

Instructions:

1. Preheat your oven to 220°C. Toss zucchini, capsicum, sweet potato, and chickpeas with olive oil, salt, pepper, and paprika. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender.
2. While vegetables roast, cook quinoa according to package instructions (usually 1 part quinoa to 2 parts water).
3. Once quinoa and vegetables are ready, assemble the bowls by layering quinoa, roasted veggies, chickpeas, and avocado slices.
4. Drizzle with tahini or your favorite dressing and fresh lemon juice. Serve warm or cold.