This looks like a roasted veggie & quinoa power bowl with chickpeas and creamy turmeric-tahini sauce, served with coffee and a side of yogurt or smoothie. Here’s a detailed, step-by-step recipe to recreate it at home.

🌱 Roasted Veggie Quinoa Bowl with Turmeric-Tahini Sauce

🥣 Servings

2 large bowls (or 3 medium)

🛒 Ingredients

For the Bowl

Grains

• 1 cup quinoa (uncooked)

• 2 cups water or vegetable broth

• ¼ tsp salt

Roasted Vegetables

• 1 medium sweet potato, peeled & cubed

• 1 small head cauliflower, cut into florets

• 1 red bell pepper, chopped

• 1 large red onion, cut into wedges

• 2 tbsp olive oil (divided)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp ground cumin

• ½ tsp black pepper

• ½ tsp salt

Chickpeas

• 1 can (15 oz) chickpeas, drained & rinsed

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp cumin

• ¼ tsp salt

• ¼ tsp chili powder (optional)

Garnish

• 2 tbsp fresh parsley, finely chopped

• Optional: squeeze of lemon

🥄 Creamy Turmeric-Tahini Sauce

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 tbsp olive oil

• ½ tsp turmeric

• ½ tsp garlic powder

• 1–2 tbsp warm water (to thin)

• Salt to taste

Optional for extra creaminess:

• 1 tbsp Greek yogurt

Whisk all ingredients together until smooth. Adjust thickness with warm water.

🔥 Instructions

1️⃣ Cook the Quinoa

1. Rinse quinoa under cold water for 30 seconds.

2. In a saucepan, combine quinoa, water/broth, and salt.

3. Bring to a boil, then reduce to low and cover.

4. Simmer for 15 minutes.

5. Remove from heat and let sit covered for 5 minutes.

6. Fluff with a fork.

2️⃣ Roast the Vegetables

Preheat oven to 400°F (200°C).

Sweet Potatoes & Cauliflower:

1. Toss with 1½ tbsp olive oil, paprika, garlic powder, cumin, salt, and pepper.

2. Spread on a lined baking sheet.

3. Roast for 25–30 minutes, flipping halfway.

Red Onion & Bell Pepper:

1. Toss with remaining olive oil and a pinch of salt.

2. Add to oven during last 15–20 minutes.

3. Roast until slightly charred and tender.

3️⃣ Roast the Chickpeas

1. Pat chickpeas dry with paper towel.

2. Toss with olive oil and spices.

3. Spread on baking sheet.

4. Roast 20–25 minutes until slightly crispy.

Tip: Shake pan halfway for even crisping.

4️⃣ Make the Sauce

Whisk all sauce ingredients until smooth and creamy. Taste and adjust lemon/salt.

🥗 Assemble the Bowl

In each bowl:

1. Add quinoa as the base.

2. Arrange roasted sweet potatoes, cauliflower, red pepper, red onion, and chickpeas.

3. Drizzle generously with turmeric-tahini sauce.

4. Sprinkle with chopped parsley.

5. Optional: squeeze fresh lemon over top.

☕ Optional Pairing (Like the Image)

Serve with:

• A cup of coffee

• A small bowl of plain or vanilla Greek yogurt (or mango smoothie)

🔥 Flavor Tips

• Add avocado slices for creaminess.

• Sprinkle feta or goat cheese if not vegan.

• Add a soft-boiled egg for extra protein.

• Swap quinoa for farro or brown rice.

• Add a pinch of cayenne for heat.