Ingredients:

  • 1 lb (450g) sweet potatoes, cubed small
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) sea salt
  • 1 cup (185g) uncooked quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • 3 cups (85g) baby spinach or kale, chopped
  • 1 large (150g) avocado, sliced
  • 1 cup (120g) red bell pepper, thinly sliced
  • 3 tbsp (30g) hemp seeds
  • ¼ cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 clove (5g) garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, toss cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, and salt. Spread in a single layer and bake for 20 minutes until potatoes are mahogany-colored and chickpeas are slightly crisp.
  2. While vegetables roast, combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
  3. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water one tablespoon at a time until a velvety, pourable consistency is reached.
  4. Divide the fluffy quinoa into four bowls. Top with the roasted sweet potato and chickpea mixture, baby spinach, sliced avocado, and red bell pepper. Sprinkle with hemp seeds and drizzle with the lemon-tahini dressing.