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For the Tahini Dressing:

[recipe-table col1={"Tahini": "3 tbsp", "Lemon juice": "2 tbsp (about ½ lemon)", "Garlic":" 1 clove, minced", "Maple syrup or honey", " 1 tsp", "Water": "2–3 tbsp (to thin)", "Salt": "a pinch"}]

1. Cook the Quinoa:

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• Rinse 1 cup of quinoa under cold water using a fine mesh strainer.
• In a medium pot, combine rinsed quinoa and 2 cups of water. Bring to a boil.
• Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
• Remove from heat and let it sit (covered) for 5 minutes. Fluff with a fork.

2. Roast the Veggies:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• In a large bowl, toss sweet potato, zucchini, bell pepper, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
• Spread evenly on the baking sheet.
• Roast for 25–30 minutes, tossing halfway, until tender and slightly crispy.