Roasted Veggie Grain Bowl

01Method

1. 1

   Heat the oven to 220°C.

2. 2

   In a medium bowl, coat the chickpeas with curry powder, 1 teaspoon of oil, a quarter teaspoon of salt, and a few grinds of black pepper, then spread them on one side of a baking tray. Place the onion pieces alongside, followed by the sweet potato chunks, and finally the mushrooms. Drizzle the remaining 3 teaspoons of oil over the vegetables, season with another quarter teaspoon of salt and plenty of black pepper, and toss to coat. Roast for 25–30 minutes, until the chickpeas are slightly crunchy and the sweet potatoes are tender and lightly caramelised.

3. 3

   While the vegetables roast, whisk together the yoghurt, tahini, and the juice of half the lemon in a small bowl. Cut the remaining lemon half into wedges.

4. 4

   Spoon the quinoa into two bowls. Arrange the roasted vegetables and avocado slices over the top, leaving a gap in the centre. Spoon the tahini-yoghurt dressing into the gap and serve with the lemon wedges alongside.