Ingredients:

  • 2 large sweet potatoes (approx. 800g), peeled and cubed into 1/2-inch pieces
  • 2 cans (15 oz each) chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil, divided
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/3 cup runny tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, grated
  • 4 tbsp ice-cold water
  • 4 cups fresh baby kale or arugula
  • 2 cups cooked quinoa
  • 1 large avocado, sliced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Lay the drained chickpeas on a clean kitchen towel and rub gently to remove excess moisture and any loose skins.
  3. In a large bowl, toss the sweet potato cubes with 1.5 tablespoons of olive oil and half of the salt. Spread in a single layer on the first baking sheet.
  4. In a separate bowl, toss the dried chickpeas with the remaining olive oil, cornstarch, smoked paprika, cumin, garlic powder, cayenne, and remaining salt. Spread onto the second baking sheet.
  5. Roast both trays for 30 minutes, tossing halfway through, until the sweet potatoes are caramelized and chickpeas are crisp.
  6. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and grated garlic. Slowly add ice-cold water one tablespoon at a time until a creamy, pourable emulsion forms.
  7. Assemble the bowls by layering 1/2 cup cooked quinoa and 1 cup of greens. Top with roasted sweet potatoes, crispy chickpeas, and avocado slices. Drizzle generously with the tahini sauce.