Ingredients:

  • 1 small butternut squash (about 2 lbs/900g), peeled, seeded, and cut into 1-inch cubes
  • 3 medium parsnips, trimmed and cut into 1-inch chunks
  • 1 large red onion, cut into thick wedges
  • 1 (15-ounce) can chickpeas, rinsed, drained, and thoroughly patted dry
  • 3 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • Salt and black pepper to taste
  • 1 cup quinoa, rinsed well
  • 2 cups vegetable broth or water
  • 1/2 cup tahini paste
  • 1/4 cup fresh lemon juice
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced very finely
  • 2–4 Tbsp cold water (for thinning)
  • Pinch of salt
  • 1/4 cup fresh parsley or cilantro, roughly chopped (optional)
  • 2 Tbsp toasted pumpkin seeds (pepitas) (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare the root vegetables by peeling and chopping the squash and parsnips into 1-inch cubes/chunks, and cutting the red onion into thick wedges.
  2. In a large mixing bowl, toss the chopped vegetables, dried chickpeas, 2 Tbsp of olive oil, cumin, smoked paprika, turmeric, salt, and pepper until evenly coated.
  3. Spread the mixture onto one or two large rimmed baking sheets in a single layer, ensuring they are not crowded. Roast for 35–40 minutes, tossing halfway through, until vegetables are tender and caramelised and chickpeas are lightly crisp.
  4. While the vegetables roast, cook the quinoa: combine rinsed quinoa and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and keep covered.
  5. Make the lemon-tahini dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Slowly whisk in cold water, 1 Tbsp at a time, until the dressing reaches a smooth, pourable consistency.
  6. Assemble the bowls: Divide the cooked quinoa evenly among four serving bowls. Top each portion with a generous serving of the roasted vegetables and crispy chickpeas.
  7. Finish and serve: Drizzle generously with the lemon-tahini dressing. Garnish with fresh parsley/cilantro and toasted pumpkin seeds. Serve immediately.