Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 3 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups cooked quinoa
  • 4 cups baby kale
  • 1 large avocado, sliced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup pumpkin seeds
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • 1 pinch salt

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss cubed sweet potatoes and dried chickpeas with avocado oil, smoked paprika, cumin, salt, and pepper.
  3. Spread vegetables in a single layer on the pan and roast for 25–30 minutes, flipping halfway through, until mahogany-colored and crisp.
  4. Whisk together tahini, lemon juice, maple syrup, and minced garlic; gradually add warm water until the sauce reaches a velvety, pourable consistency.
  5. Divide cooked quinoa and baby kale among four bowls.
  6. Top each bowl with roasted sweet potatoes and chickpeas, avocado slices, and red onion.
  7. Drizzle with lemon-tahini sauce and garnish with pumpkin seeds.