Swiss Harvest Bowl

1. Preheat the oven to 200°C.
2. Peel and dice the carrots and beetroot into bite-sized
pieces. Place them on a baking sheet lined with
parchment paper and drizzle with olive oil. Roast for 20
minutes or until tender.
3. In a small bowl, whisk together tahini, lemon juice,
water, and salt until smooth and creamy.
4. In a large bowl, combine the cooked quinoa, chickpeas,
mixed greens, and roasted vegetables. Drizzle the tahini
dressing over the top and toss to combine.
5. Slice the cherry tomatoes in half and sprinkle them over
the top of the bowl.
6. Serve the Swiss Harvest Bowl immediately or store it in
the refrigerator for up to two days.