Sweet Potato Chickpea Bowl Meal Prep

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed sweet potatoes and dried chickpeas with olive oil, paprika, cumin, salt, and pepper.
3. Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, tossing halfway through, until mahogany-colored and crisp.
4. Combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
6. In a small bowl, whisk together tahini, lemon juice, maple syrup, apple cider vinegar, minced garlic, and salt.
7. Slowly whisk in warm water one tablespoon at a time until the dressing reaches a velvety, pourable consistency.
8. Divide the fluffy quinoa among four bowls.
9. Arrange the roasted sweet potatoes, crispy chickpeas, sautéed kale, and shredded red cabbage in distinct sections atop the quinoa.
10. Place avocado slices in the center and drizzle the tahini dressing generously over the top.
11. Garnish with toasted pumpkin seeds.