A colorful mix of roasted sweet potatoes, chickpeas, quinoa, and fresh veggies with tahini dressing.
# Components:
→ 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 tbsp olive oil
08 - 1 tsp smoked paprika
09 - 1 tsp ground cumin
10 - 1/2 tsp 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 tbsp lemon juice
15 - 1 tbsp maple syrup
16 - 2 tbsp water, plus more for consistency
17 - 1 small garlic clove, minced
18 - Salt, to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
03 - Pat chickpeas dry. Toss with 1 tablespoon olive oil, salt, and black pepper.
04 - Spread sweet potatoes evenly on one half of the baking sheet and chickpeas on the other half.
05 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes turn golden and chickpeas become crispy.
06 - While roasting, cook quinoa or brown rice according to package instructions.
07 - Whisk together tahini, lemon juice, maple syrup, minced garlic, water, and salt until smooth. Adjust water to reach desired consistency.
08 - Divide baby spinach or mixed greens, cooked grains, roasted sweet potatoes, chickpeas, cherry tomatoes, cucumber, and sliced avocado among four serving bowls.
09 - Drizzle the tahini dressing over the assembled bowls and serve immediately.
