Nourishing Fall Dinner series pt. 3: Roasted Veggie Quinoa Bowls

1. Preheat oven to 430F. Chop all veggies and drain and rinse chickpeas. Place on a lined baking sheet and cover in olive oil, salt pepper and garlic salt. Mix well and roast for 25-30 minutes flipping halfway through.
2. Make tahini dressing. Mix together tahini, maple syrup, and lemon juice. Add water tbsp by tbsp until you get your desired consistency.
3. Assemble. Add cooked quinoa or other grain of choice to your bowl (you can also add greens if you’d like). Add your roasted veggies and chickpeas. Drizzle tahini sauce over and enjoy