# 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 lemon juice
18 - 1 garlic clove
19 - 1/4 cup extra-virgin olive oil
20 - 2 to 3 tablespoons water for thinning
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
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large mixing bowl, toss diced sweet potato, broccoli florets, sliced red bell pepper, and zucchini with olive oil, smoked paprika, ground cumin, sea salt, and black pepper until evenly coated.
02 - Spread seasoned vegetables evenly across the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through cooking, until vegetables are golden brown and tender.
03 - While vegetables roast, combine rinsed quinoa with water or vegetable broth in a saucepan. Bring to boiling over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork.
04 - In a blender or food processor, combine peeled avocado, fresh parsley, fresh cilantro, fresh basil, lemon juice, garlic clove, extra-virgin olive oil, 2 tablespoons water, sea salt, and black pepper. Blend until smooth and creamy, adding additional water as needed to achieve desired consistency.
05 - Heat drained chickpeas in a skillet over medium heat for 2 to 3 minutes, stirring occasionally, until warmed through.
06 - Divide cooked quinoa equally among four serving bowls. Layer roasted vegetables, warmed chickpeas, shredded red cabbage, and toasted pumpkin seeds over the quinoa base. Drizzle generously with Green Goddess Avocado Dressing and serve with lemon wedges on the side.
