Rainbow Grain Bowl

This grain bowl is endlessly customizable and works beautifully for meal prep. The lemon-tahini dressing is the secret weapon — make double and use it on everything for the rest of the week.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (400g) chickpeas, drained
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 2 tbsp olive oil
• Salt and pepper
• For dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove (minced), 2-3 tbsp water, salt

Instructions

1. Preheat oven to 200°C / 400°F.
2. Cook quinoa in vegetable broth according to package directions. Fluff and set aside.
3. Toss chickpeas, bell pepper, and zucchini with olive oil, salt, and pepper. Spread on a baking sheet and roast 20-25 minutes until golden.
4. Whisk tahini, lemon juice, garlic, and water until smooth. Season with salt.
5. Assemble bowls: quinoa base, roasted vegetables and chickpeas, cherry tomatoes, fresh spinach.
6. Drizzle generously with tahini dressing and serve.