Roasted Vegetable Bowl

Ingredients

• •1 medium zucchini, cubed
• •1 medium bell pepper, chopped
• •1 small red onion, wedged
• •8 oz cherry tomatoes
• •1 cup chickpeas, drained and rinsed
• •2 tablespoons olive oil
• •1 teaspoon garlic powder
• •1 teaspoon dried oregano
• •to taste salt and pepper
• •1 cup cooked quinoa or rice
• •3 tablespoons tahini
• •2 tablespoons lemon juice

Directions

1. 1Preheat oven to 425°F (220°C).
2. 2Toss zucchini, bell pepper, onion, cherry tomatoes, and chickpeas with olive oil, garlic powder, oregano, salt, and pepper on a baking sheet.
3. 3Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
4. 4While vegetables roast, whisk together tahini, lemon juice, 2-3 tablespoons water, and a pinch of salt to make dressing.
5. 5Divide cooked quinoa between bowls and top with roasted vegetables.
6. 6Drizzle with tahini dressing and serve warm.

💡 Give roasted vegetables enough pan space to brown rather than steam; a bowl of pale vegetables tastes much flatter even with a good dressing.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.