Ingredients:

  • 1 lb sweet potato, cubed small
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 4 cups fresh baby spinach or kale, chopped
  • 1 large avocado, sliced
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potatoes and dried chickpeas with olive oil, salt, and paprika. Spread in a single layer.
  2. Bake for 20-25 minutes, tossing halfway through, until potatoes are tender and chickpeas are golden brown.
  3. Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  5. Whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually add warm water until the dressing reaches a pourable consistency.
  6. Divide fluffed quinoa among four bowls and top with roasted vegetables, chopped greens, and sliced avocado. Drizzle with lemon-tahini dressing.