Vegan Quinoa and Roasted Vegetable Bowl

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Place the cubed sweet potato, sliced zucchini, and chopped red bell pepper on the baking sheet. Drizzle with 2 tablespoons of olive oil, ground cumin, half of the salt, and half of the black pepper. Toss until evenly coated and spread into a single layer.

Roast the vegetables in the preheated oven for 25 to 30 minutes, tossing halfway through, until tender and lightly browned.

While the vegetables are roasting, combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, warm water, and the remaining salt and pepper until smooth and pourable.

To assemble the bowls, divide the fresh baby spinach and cooked quinoa among four bowls as a base.

Top with the warm roasted sweet potatoes, zucchini, and bell peppers.

Drizzle the tahini dressing generously over each bowl before serving.