# What You Need:
→ Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Roasted Vegetables
08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, chopped
10 - 1 small red onion, sliced
11 - 1 small zucchini, sliced
12 - 2 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Rice
15 - 1 cup brown rice
16 - 2 cups water
17 - 1/4 tsp salt
→ Tahini Sauce
18 - 1/4 cup tahini
19 - 2 tbsp lemon juice
20 - 2 tbsp water
21 - 1 clove garlic, minced
22 - 1/2 tsp maple syrup or honey
23 - 1/4 tsp salt
→ Assembly
24 - 3.5 oz (100 g) baby spinach or mixed greens
25 - 2 tbsp chopped fresh parsley or cilantro
26 - Lemon wedges (optional)
# Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on one prepared baking sheet.
03 - Toss sweet potato, bell pepper, onion, and zucchini with olive oil, salt, and black pepper. Spread evenly on the second prepared baking sheet.
04 - Roast both baking sheets in the oven for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and caramelized.
05 - While roasting, rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 35 minutes until rice is tender. Fluff with a fork.
06 - In a bowl, whisk tahini, lemon juice, water, minced garlic, maple syrup, and salt until smooth. Add more water to thin if desired.
07 - Divide cooked rice among four bowls. Top each with roasted chickpeas, roasted vegetables, and baby spinach or mixed greens. Drizzle with tahini sauce and garnish with fresh herbs and optional lemon wedges.
