Buddha Bowl

1. Cook quinoa: Combine quinoa and broth/water in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Let sit 5 minutes, then fluff. 2. Preheat oven to 400°F (200°C). Dice sweet potato, chop broccoli, and slice red onion. Toss with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized. 3. Drain and rinse chickpeas. Toss with remaining 1 tablespoon olive oil, salt, and pepper. Roast alongside vegetables for the last 15-20 minutes, or until slightly crispy. 4. Prepare tahini dressing: Whisk together tahini, lemon juice, maple syrup, and water until smooth. Season with salt and pepper. 5. Assemble bowls: Divide cooked quinoa among bowls. Top with roasted sweet potato, broccoli, red onion, and crispy chickpeas. Drizzle generously with tahini dressing.