Grain bowl with roasted vegetables

Ingredients:

• 1 can (400g) canned chickpeas, rinsed
• 3/4 tsp hot curry powder
• 4 tsp olive oil
• 1 small red onion (about 100g), cut into 2.5cm pieces.
• 1 small sweet potato (about 200g), peeled and cut into 1cm pieces.
• 110 g medium cremini mushrooms, halved
• 1/3 cup nonfat Greek yogurt
• 1 tbsp. l. sesame tahini paste
• 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 freshly ground black pepper to taste. Arrange them on one side of a baking sheet. Place the onion next to the chickpeas, then the sweet potato, and finally the mushrooms.
3. Toss the onions, sweet potato, and mushrooms with the remaining 3 teaspoons olive oil, 1/4 teaspoon salt, and freshly ground black pepper to taste. Bake until the chickpeas are slightly crisp and the sweet potato is tender and starting to brown in spots, 25 to 30 minutes.
4. Meanwhile, in a small bowl, combine the yogurt, tahini, and juice of half a lemon. Cut the remaining lemon into wedges.
5. Divide the quinoa into two bowls. Layer half the chickpeas, sweet potato, onion, mushrooms, and avocado slices on top of the quinoa, leaving a space in the middle for the yogurt. Pour the yogurt into the empty space and serve with lemon wedges.