- 30 min
Allergens: Sesame, Mustard, Nut
Prepare the vegetables
Preheat the oven to 400°F
Chop sweet potato in cubes. Mince garlic. Cut Brussels sprouts in half. Remove ends of the green beans. On a baking sheet lined with parchment paper, toss vegetables with 1/2 olive oil, salt and pepper. Put the vegetables on one half of the baking sheet, leaving room for the next step.
Grill the chickpeas and vegetables
Rinse and drain the chickpeas. Toss chickpeas with za'atar mix and the remaining 1/2 of olive oil. Add to the vegetables baking sheet on the empty half and cook for 20-30 min.
Meanwhile, prepare quinoa
Add water and quinoa to pan over high heat and bring it to a boil. Add some salt and lower the heat to medium, cover and simmer for 10-12 minutes or until all the water has been absorbed.
Prepare the dressing
Finely chop kale and green onion.
Prepare dressing by mixing the tahini sauce with the lemon juice, maple syrup, salt and pepper. Add water as needed to achieve desired creaminess.
Mix the ingredients
Mix the quinoa with the green onions. Divide into bowls.
Top with kale, roasted vegetables, chickpeas, pumpkin seeds and dressing.