# What You’ll Need:
→ Roasted Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 1 small head broccoli, cut into florets
03 - 1 red bell pepper, sliced
04 - 1 zucchini, sliced
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper to taste
→ Grains & Base
10 - 1 cup quinoa, uncooked and rinsed
11 - 2 cups water or vegetable broth
12 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Green Goddess Avocado Dressing
13 - 1 ripe avocado, peeled and pitted
14 - 1/2 cup fresh parsley leaves
15 - 1/2 cup fresh cilantro leaves
16 - 1/4 cup fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 garlic clove
19 - 1/4 cup extra-virgin olive oil
20 - 2 to 3 tablespoons water
21 - 1/2 teaspoon sea salt
22 - Freshly ground black pepper to taste
→ Toppings & Garnishes
23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges for serving
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, broccoli, red bell pepper, and zucchini. Drizzle with 2 tablespoons olive oil and season with smoked paprika, cumin, salt, and pepper. Toss until evenly coated. Spread vegetables in a single layer on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden brown and tender.
04 - While vegetables roast, combine rinsed quinoa with 2 cups water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic clove, 1/4 cup olive oil, 2 tablespoons water, salt, and pepper. Blend until smooth and creamy. Add additional water as needed to reach desired consistency.
06 - Heat drained chickpeas in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
07 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with roasted vegetables, warmed chickpeas, shredded red cabbage, and toasted pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing and serve with lemon wedges.
