The good news was, I had made a fantastic vegan dinner for Nathan and I.

The bad news was, Nathan actually wouldn't be coming home until late that night.

Working man blues.

I was bummed. (Understatement).

Still, I had a fabulous dinner on my own.

Roasted Broccoli + Sweet Potato Quinoa Bowl

- with garlic dill sauce -

Ingredients

Veggies

• 1 large or two small sweet potatoes

• 1 head broccoli chopped into bite size pieces

• 2 Tbsp melted coconut oil

• salt and black pepper to taste

• 2 tsp fresh dill

Chickpeas

• 1 15-ounce can chickpeas, drained, rinsed, thoroughly dried

• 1 Tbsp olive oil

• 1 Tbsp (7g) tandoori masala spice**

• 1 tsp coconut sugar

• Healthy pinch sea salt

**Make your own by mixing mixing: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ginger powder, 2 tsp ground coriander, 2 tsp ground cardamom.

Garlic Dill Sauce

• 1/3 cup hummus

• 3 large cloves garlic, minced

• 2 tsp fresh dill

• 2 Tbsp lemon juice (from about half a lemon)

• Water to thin

For Serving

• 1 thinly sliced red bell pepper

• 2 cups cooked quinoa

Make

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.

2. Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice, coconut sugar and salt. Toss to combine.

3. Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper - toss to combine. Sprinkle with dill, then arrange in a single layer.

4. Bake both for a total of 20-25 minutes. Near the hallway point, rotate the pans and flip the sweet potatoes over. You'll know the broccoli is done when it's golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.

5. While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.

6. To serve, divide the cooked quinoa, vegetables, and chickpeas between two serving bowls. Add the red bell pepper and drizzle with dressing, or serve on the side.

7. Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

Adapted from Minimalist Baker.