United States Roasted Vegetable and Chickpea Grain Bowl with Tahini Drizzle

Shopping list

• 200 g quinoa — rinsed

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• 2 piece courgette — cut into chunks

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• 1 piece red pepper — deseeded and cut into strips

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• 1 piece red onion — cut into wedges

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• 400 g tinned chickpeas — drained and rinsed

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• 3 tbsp olive oil

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• 1 tsp ground cumin

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• 0.5 tsp smoked paprika

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• 3 tbsp tahini

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• 1 piece lemon — juice only

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• 1 clove garlic clove — crushed

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• 2 tbsp water — to loosen dressing

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan/gas mark 6).

2. 2

   Cook the quinoa according to packet instructions (usually 12– 15 minutes in boiling water). Drain, fluff with a fork and keep warm.

3. 3

   Meanwhile, toss the courgette, pepper, onion and chickpeas with the olive oil, cumin and smoked paprika on a large baking tray.

4. 4

   Roast for 25– 30 minutes, turning halfway, until the vegetables are golden and tender and the chickpeas are crisp.

5. 5

   While the vegetables roast, whisk together the tahini, lemon juice, crushed garlic and water in a small bowl until smooth. Add more water if needed to reach a drizzling consistency.

6. 6

   Divide the cooked quinoa among serving bowls, top with the roasted vegetables and chickpeas, and drizzle generously with the tahini dressing.

7. 7

   Serve warm or at room temperature.