Step 1

Preheat your oven to 400 degrees Fahrenheit and prepare 2 large baking sheets. Set aside.

Step 2

Rinse the quinoa under cold water and drain. Add the quinoa to a pot along with the vegetable stock and place over medium heat.

Step 3

Let the mixture come to a boil, then reduce the heat to low and cook for about 10 minutes or so until the quinoa is fluffy and the liquid is absorbed. Set aside.

Step 4

While the quinoa cooks, add the chopped sweet potatoes and Brussels sprouts to one pan, along with the onions, and then add the cauliflower and broccoli florets, and the chickpeas to the other pan.

Step 5

Drizzle 1 tablespoon of olive oil over each pan, and sprinkle the paprika, garlic powder and salt and pepper over everything.

Step 6

Use your hands or some tongs to toss everything until all the veggies are well coated in the olive oil and spices.

Step 7

Add the baking sheets to the oven and roast for about 20 minutes.

Step 8

Remove the roasted veggies from the oven. Divide the cooked quinoa evenly between 4 bowls or meal prep containers (3/4 cup of quinoa per serving). Divide the veggies evenly between the bowls as desired.

Step 9

In a bowl, whisk together the mayonnaise, Sriracha sauce and Worcestershire sauce until smooth.

Step 10

Drizzle the spicy mayo over each of the bowls and top each with some chopped green onions and sesame seeds.

Step 11

Enjoy immediately, or store in meal prep containers (without the spicy mayo and other toppings - add these after re-heating) in the refrigerator until ready to serve.