# What You'll Need:
→ Roasted Vegetables
01 - 1 medium sweet potato, peeled and diced
02 - 1 small head broccoli, cut into florets
03 - 1 red bell pepper, sliced
04 - 1 zucchini, sliced
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper to taste
→ Grains & Base
10 - 1 cup quinoa, uncooked and rinsed
11 - 2 cups water or vegetable broth
12 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Green Goddess Avocado Dressing
13 - 1 ripe avocado, peeled and pitted
14 - 1/2 cup fresh parsley leaves
15 - 1/2 cup fresh cilantro leaves
16 - 1/4 cup fresh basil leaves
17 - 2 tablespoons fresh lemon juice
18 - 1 garlic clove
19 - 1/4 cup extra-virgin olive oil
20 - 2 to 3 tablespoons water
21 - 1/2 teaspoon sea salt
22 - Freshly ground black pepper to taste
→ Toppings & Garnishes
23 - 1/4 cup pumpkin seeds, toasted
24 - 1/2 cup shredded red cabbage
25 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato, broccoli, red bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread vegetables evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - In a blender or food processor, combine avocado, parsley, cilantro, basil, lemon juice, garlic, olive oil, 2 tablespoons water, salt, and pepper. Blend until smooth and creamy. Add more water as needed to reach desired consistency.
06 - Warm the chickpeas in a skillet over medium heat for 2 to 3 minutes, if desired.
07 - Divide quinoa among four bowls. Top with roasted vegetables, chickpeas, shredded red cabbage, and pumpkin seeds. Drizzle generously with Green Goddess Avocado Dressing. Serve with lemon wedges.
