Veggie Chickpea Bowl (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup of sliced zucchini
02 - 1 can of chickpeas, drained and rinsed
03 - 2 cups of cooked quinoa
04 - 1 cup of cherry tomatoes
05 - 1 teaspoon of cumin
06 - 1 tablespoon of olive oil

→ For the Sauce

07 - 1 tablespoon of fresh lemon juice
08 - 3 tablespoons of tahini
09 - Water to adjust thickness
10 - 1 teaspoon of maple syrup

# Instructions:

01 - Toss the chickpeas and vegetables with olive oil and cumin. Spread them on a baking sheet, then roast at 200°C (400°F) for 20 minutes.
02 - Combine tahini, lemon juice, and maple syrup. Slowly mix in water a bit at a time until it’s smooth and creamy.
03 - Spoon the quinoa into bowls, top with the roasted vegetables and chickpeas, and pour the tahini sauce over the top.

# Notes:

01 - You can make this dish ahead of time and reheat it for the next day.
02 - The tahini sauce stays fresh in the fridge for up to 5 days.

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