Buddha Bowl with Roasted Vegetables

Ingredients:

• 1 can (400 g) canned chickpeas, rinsed
• 3/4 tsp hot curry powder
• 4 tsp olive oil
• 1 small red onion (about 110g), cut into 2cm pieces.
• 1 small sweet potato (about 200g), peeled and cut into 1cm pieces.
• 110 g medium mushrooms, cut in half
• 1/3 cup nonfat Greek yogurt
• 1 tbsp tahini
• 1 lemon
• 1 cup boiled quinoa
• Half an avocado, thinly sliced

Preparation:

1. Preheat oven to 220°C.
2. In a medium bowl, combine the chickpeas with curry powder, 1 teaspoon olive oil, 1/4 teaspoon salt, and a few freshly ground black pepper. Arrange on one side of the baking sheet. Place the onions next to the chickpeas, then the sweet potato, and finally the mushrooms. Toss the onions, sweet potato, and mushrooms with the remaining 3 teaspoons olive oil, 1/4 teaspoon salt, and freshly ground black pepper. Bake until the chickpeas are slightly crisp and the sweet potato is tender and starting to brown around the edges, 25 to 30 minutes.
3. Meanwhile, in a small bowl, combine the yogurt, tahini and the juice of half a lemon. Cut the remaining lemon into wedges.
4. Divide the quinoa into two deep bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space in the middle for the yogurt. Spoon the yogurt into the empty space and serve with lemon wedges.