Vegan Protein Bowl With Roasted Veggies and Lemon Garlic Tahini | Foodtalk

Ingredients

• 2 garlic cloves, minced
• 1/2 -1 lemon juiced
• 1/2 cup Tahini paste
• 1/4 tsp salt
• 1/4 -1/2 cup water to thin to desired consistency
• 1 Tbsp olive oil
• 1 cup quinoa
• 2 cups vegetable broth or water
• 400 g cubed squash
• 1 bunch broccoli
• 1 can rinsed chickpeas
• 2 Tbsp herbed infused olive oil
• 2 tsp chili powder
• 1/2 tsp salt
• 2 cooked beets, sliced thinly
• 6 radishes, sliced
• 2 mini cucumbers, sliced
• 1 avocado sliced
• 2 Tbsp, hemp seeds
• 2 Tbsp, black and white sesame seeds