Mediterranean Bowl

In a medium pot, combine the quinoa with the salt, cumin and 2 1⁄2 cups water. Mix together, and bring to a boil over high heat. Once it begins to boil, reduce the heat to low, cover the pot and simmer for 15 minutes. When the quinoa is done, turn off the heat and let sit for 5 minutes before uncovering the pot and fluffing the quinoa with a fork.

Mix in the chopped parsley. Cover to keep warm until serving and set aside.

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Place the cubed eggplant, sweet potato and chickpeas onto the baking sheet. Drizzle with oil and toss together. Season with avocado oil, salt, cumin, allspice and pepper and toss again. Spread everything into an even layer on the baking sheet.

Cover the pan with foil and bake for 20 minutes. Then, uncover and raise the oven temperature to 425°F and bake for another 25-35 minutes, stirring at the halfway mark, until all the vegetables are softened and lightly crisp. *If the eggplant looks dry after cooking for a while, drizzle with an extra tablespoon of oil and mix together, then continue to bake.

In a medium bowl mix together by hand the cabbage, olive oil, lemon juice, salt and pepper. Taste and add more salt or lemon to your liking if needed. Set aside.

In a medium bowl, use a fork to mix together the tahini, lemon juice, salt, garlic powder, and pepper. Add 2 tablespoons of water at a time until you’ve reached the perfect creamy but pourable consistency. The tahini will get thick before it thins out since adding water makes tahini thicken at first.

Divide the quinoa among 4 bowls. Top with roasted vegetables, cabbage slaw, kalamata olives, tomatoes and a drizzle of tahini.