Golden Quinoa Bowls with Harissa Chickpeas, Roasted Broccoli and Lemon Tahini Sauce

Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.

In a mixing bowl, toss broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread broccoli on one half of the prepared baking sheet.

In the same mixing bowl, toss drained chickpeas with 1 tablespoon olive oil, 1 teaspoon harissa seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread chickpeas on the other half of the baking sheet.

Bake for 25-30 minutes, or until chickpeas are golden and crispy, and the broccoli is golden on the edges.

Meanwhile, prepare the lemon tahini sauce by whisking together tahini, lemon zest, lemon juice, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add hot water and whisk until completely smooth and creamy.

Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Once hot, add cooked quinoa in a single layer and press down to flatten it into the pan. Cook for 2 minutes without touching, then toss, and press it down into the pan again. Cook for another 2 minutes and repeat tossing 1-2 more times until quinoa is crispy and golden.

To serve, divide crispy quinoa between bowls and top with roasted broccoli, chickpeas, sliced avocado, a generous drizzle of lemon tahini sauce, and a sprinkle of chopped parsley.