1 pound yukon potatoes, cut into ½ inch chunks
1 pound asparagus, ends trimmed and cut into 2-inch chunks
3 cups chopped broccoli florets
3 tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon pepper

Salad:
½ cup uncooked quinoa, rinsed
1 cup water
1 ½ cups lightly packed baby arugula, roughly chopped
½ cup thinly sliced green onion
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup sliced almonds, plus extra for serving
½ cup golden raisins (or regular!), plus extra for
serving
Dressing:
1/3 cup olive oil
2 ½ tablespoons tahini
1 tablespoon pure maple syrup
1 tablespoon freshly squeezed lemon juice
¼ teaspoon fine sea salt
pinch of pepper