Sesame Roasted Chickpea & Veggie Bowl with Quinoa

Directions

1. 1. Preheat the oven to 425°F.
2. 2. In a small saucepan, combine quinoa and broth; bring to a boil, then simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. 3. Rinse and dry all fresh produce.
4. 4. Drain and rinse the chickpeas; set aside to drain.
5. 5. Cut the zucchini into lengthwise halves and then crosswise into half rounds; place in a medium bowl.
6. 6. Break the broccoli into bite-sized florets and trim the stems, adding them to the bowl with the zucchini.
7. 7. Quarter the mushrooms and add them to the bowl.
8. 8. Peel and mince the garlic and ginger; add them to the bowl along with oil, salt, and pepper; toss everything to coat, then spread onto a baking sheet in an even layer.
9. 9. Roast the vegetables until they begin to brown, about 10 minutes.
10. 10. In the same bowl used for the veggies, toss the chickpeas with oil and soy sauce until well coated.
11. 11. When the vegetables are starting to brown, add the seasoned chickpeas to the baking sheet and return to the oven for about 5 more minutes, until the vegetables are fork-tender.
12. 12. In the bowl, whisk together additional soy sauce, maple syrup, and chili-garlic sauce to make the sauce.
13. 13. To serve, divide the quinoa among bowls, top with the roasted chickpeas and veggies, sprinkle sesame seeds, and drizzle with the sauce.