Ingredients

Method

1. 1

   Preheat your oven to 200°C / 390°F.

2. 2

   On a baking tray lined with parchment paper, add the diced pumpkin and cauliflower florets.

3. 3

   On a separate baking tray, add the drained and rinsed chickpeas.

4. 4

   In a small bowl, mix together the smoked paprika, turmeric, cumin, garlic powder, onion powder, salt, and pepper.

5. 5

   Drizzle olive oil over both the vegetables and the chickpeas.

6. 6

   Sprinkle the spice mixture over the vegetables and chickpeas, then toss everything with your hands to ensure an even coating.

7. 7

   Place both trays in the oven. Put the chickpeas on a lower rack if possible. Bake for 35 minutes, or until the vegetables are tender and the chickpeas are crunchy.

8. 8

   While the vegetables are roasting, prepare the dressing. In a bowl or jar, combine the tahini, maple syrup, turmeric, garlic powder, and lemon juice.

9. 9

   Whisk until smooth. Add 1-2 tablespoons of water, or more as needed, to reach your desired consistency. Season with a pinch of salt.

10. 10

    Once the roasted vegetables and chickpeas are done, remove them from the oven and let them cool for about 5 minutes.

11. 11

    To assemble the bowls, start with a base of cooked quinoa.

12. 12

    Add the arugula, sliced avocado, roasted pumpkin and cauliflower, crunchy chickpeas, sliced red onion, and pomegranate seeds.

13. 13

    Drizzle the turmeric tahini dressing generously over the assembled bowl.

14. 14

    Toss everything together and enjoy immediately.