Remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and set aside. Roast the potatoes and chickpeas: On a baking sheet, toss the diced potatoes and chickpeas with olive oil, salt, and pepper. Spread them out in a single layer and roast in the preheated oven for 20-25 minutes, or until the potatoes are golden.. Toss the broccoli well to coat. Remove the potatoes from the oven and flip. Place the broccoli mix on a separate tray or the same tray with the potatoes. Place the tray back in the oven for 15 minutes. To make the chickpeas, place your drained chickpeas in a clean kitchen cloth and rub dry.

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Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway. Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it to cool on a tray or mixing bowl and stir in juice of 1/2 lemon.. Instructions. Preheat oven to 400 degrees F. Place cut potatoes on a large baking tray lined with parchment paper. Drizzle 1 tbsp avocado oil over potatoes, toss to coat. Sprinkle with 1/2 tsp kosher salt and 1/8 tsp black pepper. Place tray in oven and roast for 25 to 35 min until fork tender, tossing halfway.