Preheat oven to 400 degrees F.

Roast: Place vegetables and chickpeas in a large mixing bowl, drizzle with olive oil and toss well to coat. Line a rimmed baking sheet with a silpat, light coat of oil or parchment paper. Place vegetables on baking sheet and sprinkle with mineral salt and garlic powder. Place sheet on middle rack and bake for 40 minutes, stirring once or twice. If using beets, prepare same as above but cook separately on a small baking sheet and place on the bottom rack. Remove the beets earlier if they seem to be cooking to fast.

Quinoa: In the meantime, add quinoa and water to a medium size pot, add a pinch of salt and dash or two of garlic powder. Bring to a boil, cover, reduce heat and cook for 15 minutes. Once done, remove cover and let 10 minutes, fluff with fork.

Dressing: Prepare the dressing by adding the tahini, turmeric, lemon juice, water, salt and garlic powder to a small bowl and mix well. Add more water or lemon juice to thin, add more tahini to thicken.

Serve: In individual bowls place a handful of spinach (chopped if needed), 1/2 cup quinoa and a hearty helping of vegetables & chickpeas. Top with sliced avocado, pepitas and a generous amount of dressing. Enjoy!

Store leftovers in an airtight container in the fridge. Will last for up to 5 days.

NOTES:

Vary up the dressing by adding 1/2 teaspoon ginger powder for some zing or 1/4 heaping teaspoon cayenne powder for heat. Make a double batch if you’d like since the dressing only serves 3. Leftovers store well in a sealed container in the refrigerator.

Change up the grain using farro, rice or barley. Cook grain of choice according to package.

I suggest cooking the beets separately to avoid them discoloring the other vegetables.