Ingredients:

  • 2 lbs sweet potatoes, cubed into ½ inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups fresh baby spinach
  • ¼ cup runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 4 tbsp warm water
  • 1 large avocado, sliced
  • ¼ cup pumpkin seeds, toasted
  • Fresh cilantro for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper on a large rimmed baking sheet. Spread in a single layer and roast for 20–25 minutes, flipping halfway through, until edges are caramelized and insides are tender.
  2. Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually add warm water 1 tablespoon at a time until the desired creamy consistency is reached.
  4. Divide the fluffed quinoa and fresh baby spinach among four bowls. Top with roasted sweet potatoes and drained black beans.
  5. Garnish each bowl with sliced avocado and toasted pumpkin seeds. Drizzle with the tahini dressing and finish with fresh cilantro.