Maple Roasted Carrot & Quinoa Bowl with Tahini Drizzle Recipe

Ingredients

• 600 g carrots (peeled, sliced into sticks)
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup quinoa (rinsed)
• 2 cups vegetable broth (or water)
• 1/4 tsp salt
• 1/4 cup tahini
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp maple syrup
• 1 small garlic clove (minced)
• 4 tbsp 4–5 warm water (adjust for consistency)
• Pinch of salt
• 2 cups baby spinach (or mixed greens)
• 1/2 cup pomegranate seeds (optional, for garnish)
• 1/4 cup roasted pumpkin seeds (pepitas)