Ingredients:

  • 450g cubed sweet potato
  • 425g canned chickpeas, drained and patted dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 60g chopped curly kale, stems removed
  • 1 tbsp olive oil
  • 120g carrots, shredded
  • 150g cucumber, diced
  • 150g avocado, sliced
  • 360g cooked quinoa
  • 80g tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 3 tbsp warm water
  • 3g garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). On a parchment-lined sheet pan, toss cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, garlic powder, and salt.
  2. Bake for 25–30 minutes, tossing halfway through, until potatoes are tender and chickpeas are slightly crisp.
  3. Place cooked quinoa in a large bowl. In a separate bowl, drizzle olive oil over chopped kale and massage with hands for 2 minutes until softened. Fold in shredded carrots and diced cucumber.
  4. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, apple cider vinegar, and minced garlic. Thin with warm water until a pourable consistency is reached.
  5. Assemble the bowls by layering quinoa, roasted vegetables, fresh greens, and sliced avocado, then drizzle with the tahini dressing.