(for 4 servings)

• 200g dry quinoa
• 1 can chickpeas (400 g), drained and dried
• 1 large courgette, diced
• 1 large red pepper, sliced
• 200g cherry tomatoes
• 80g baby spinach
• 1 avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1 clove garlic, minced
• 2 tbsp olive oil (for roasting)
• 1 tsp ground cumin
• 1 tsp smoked paprika

1. Preheat oven to 200 °C. Cook quinoa in 400 ml of salted water, bring to a boil, then simmer covered for 12–15 minutes until all water is absorbed. Fluff with a fork.
2. Toss dried chickpeas with 1 tbsp olive oil, cumin, smoked paprika, salt and pepper. Spread on a baking tray and roast 22–25 minutes until crispy.
3. Toss courgette and red pepper with remaining olive oil, season well, and roast on a second tray for 20 minutes until tender and caramelised.
4. Make the tahini dressing: whisk tahini, lemon juice, honey, garlic, and 2–3 tbsp water until smooth and pourable. Season with salt.
5. Assemble each bowl: start with quinoa, arrange spinach, roasted vegetables, cherry tomatoes, and avocado around it.
6. Top with crispy chickpeas and drizzle generously with tahini dressing. Serve immediately.