Roasted sweet potatoes, chickpeas, fresh veggies, quinoa, and tahini combine for a vibrant wholesome bowl.
# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 2 cups baby spinach or mixed greens
05 - 1 ripe avocado, sliced
→ Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Spices & Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon garlic powder
11 - Salt and black pepper, to taste
→ Grains
12 - 1 cup cooked quinoa or brown rice
→ Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup
16 - 2 tablespoons water, more as needed for consistency
17 - 1 small garlic clove, minced
18 - Salt, to taste
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper, then spread evenly on half of the prepared baking sheet.
03 - Pat the chickpeas dry, toss with 1 tablespoon olive oil, salt, and black pepper, then spread on the other half of the baking sheet.
04 - Roast both on the baking sheet for 25 to 30 minutes, stirring halfway through, until sweet potatoes are golden and chickpeas are crispy.
05 - While roasting, cook quinoa or brown rice according to package instructions.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, water, and salt until smooth; adjust water to reach desired consistency.
07 - Divide baby spinach or mixed greens among four bowls, then layer with cooked quinoa or rice, roasted sweet potatoes, crispy chickpeas, cherry tomatoes, cucumber slices, and avocado.
08 - Drizzle the tahini dressing over each bowl and serve immediately.
