Roasted Vegetable and Chickpea Bowls – Plant-Based, Gut-Healthy

Ingredients

• 1 medium zucchini (sliced into half moons)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 cup cherry tomatoes (halved)
• 1 red onion (cut into wedges)
• 15 oz chickpeas (drained and rinsed)
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper
• 3 Tbsp tahini
• 2 Tbsp lemon juice
• 1 clove garlic (minced)
• 3 tbsp water (to thin)
• ⅛ tsp salt
• 1½ cups cooked quinoa