Download ImageRoasted Veggie Quinoa Bowls Ingredients1 head broccoli, cut into florets1 bunch asparagus, sliced2 red bell peppers, sliced14 oz chickpeas, rinsed, drained, and driedolive or avocado oil, as needed2 garlic cloves, finely minced1 C quinoa1/2 tsp salt, pepper, garlic powder, marjoram, cayenne2 carrots, finely grated2 lemons, zested1 bunch parsley, finely chopped1/2 C sliced almonds, toasted1 bunch kale, chopped, drizzled with juice of 1 lemonLemon Herb Tahini1/3 C tahini2 lemons, juiced1 TBSP fresh ginger1 clove garlic1 tsp dried parsley2 tsp soy sauce1 TBSP sriracha1 tsp maple syrup (optional)Steps1 Drizzle veggies and chickpeas with a small amount of oil. Toss with garlic and a little salt and pepper. Spread on 2 parchment lined baking sheets. Do not overcrowd. Bake on convection roast at 400 (or conventional oven at 425) for 18-20 minutes.2 Meanwhile, add quinoa to a medium sauce pan with 2 C water and seasonings. Cook according to package. After 15 minutes, remove from heat and stir in lemon zest, carrot, parsley and almonds. Cover for 2-3 minutes.3 Prepare sauce by adding all ingredients to a blender and puréeing until creamy. Add a little water to thin if desired.4 Massage kale for 15-30 seconds until tender. Place kale in bowls and top with veggies and quinoa. Add a drizzle of sauce and enjoy! Source : www.instagram.com