Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 medium sweet potatoes, cubed
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups baby kale
  • 1 large avocado, sliced
  • 1 cup shredded carrots
  • 1 cup cucumber, sliced
  • 1/4 cup pumpkin seeds
  • 1/3 cup tahini
  • 3 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 4 tbsp warm water
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the vegetables and chickpeas in a single layer and roast for 25–30 minutes, tossing halfway through, until tender and golden-brown.
  4. Combine rinsed quinoa and water in a saucepan over medium-high heat; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  6. Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl.
  7. Gradually whisk in warm water until the dressing reaches a creamy, pourable consistency.
  8. Assemble the bowls by dividing the quinoa, roasted vegetables, kale, carrots, cucumber, and avocado among four bowls.
  9. Drizzle with lemon tahini dressing and garnish with pumpkin seeds.