Hearty Harissa Roasted Vegetable & Chickpea Bowls

Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

In a medium bowl, toss the drained chickpeas and diced zucchini with the harissa paste and two tablespoons of olive oil.

Spread the vegetable and chickpea mixture onto the baking sheet in a single layer and roast for 25 minutes.

While vegetables roast, combine quinoa with three cups of water in a pot, bring to a boil, then reduce heat and simmer covered for 15 minutes.

Whisk the tahini with the lemon juice and two tablespoons of warm water until smooth to create the dressing.

Add the cherry tomatoes to the baking sheet during the last five minutes of roasting time to lightly soften them.

Divide the cooked quinoa into four bowls and top with the roasted vegetable mixture.

Drizzle each bowl with the tahini sauce and garnish with fresh cilantro before serving.