Why We Like It

The combination of roasted and raw veggies, the quinoa and the sauce make this one delicious meal! Feel free to substitute the quinoa for another whole grain such as farro, freekeh, millet, or brown rice.

Preheat the oven to 400 degrees

Roast the Veggies:

2 Tbsp olive oil
1 sweet potato (cut into 1/2 inch cubes, no need to peel)
1 head broccoli (cut into bite size florets)
1 red bell pepper (chopped)
1 (15 oz) can chickpeas (no salt added, rinsed and drained)
1/2 tsp salt
1/4 tsp black pepper

Add to a large bowl and stir to combine. Spread onto a greased baking sheet in a single layer. Roast for 15 minutes, then remove from the oven, toss to stir, and then roast for another 5-10 minutes until browned and tender.

Cook the quinoa:

1/2 cup quinoa (uncooked)

If quinoa is not pre-rinsed, go ahead and rinse it before cooking (see quick tip). Place quinoa in a saucepan with one cup of water. Bring to a boil, and then reduce heat to low. Cover and simmer for about 15 minutes or until liquid is absorbed.

Make the Secret Sauce:

1/4 cup tahini paste
1 Tbsp white wine vinegar
2 tsp dijon mustard
2 tsp honey
2 tsp hot sauce (or pinch of cayenne pepper)
1/2 tsp garlic powder

Add to a food processor or blender, along with 1/4 cup of water, and blend until smooth. Set aside.

Put it All Together:

1 cup purple cabbage (shredded)
1 cup carrots (shredded)
1/2 cup raisins
1/2 cup almonds (sliced, or chopped)
1 avocado (peeled, pitted and diced)

Add the cooked quinoa and roasted veggies to a large bowl. Add everything else, along with some of the dressing, and stir to combine. Serve warm with more secret sauce drizzled on top.

Serve and Enjoy!

Quick Tips

If your quinoa is not pre-rinsed, you may want to rinse it in a fine mesh colander before cooking because quinoa contains a natural coating, called sapponin, that can sometimes taste bitter.