Ingredients:

  • 2 large sweet potatoes (1.5 lbs), peeled and cubed into 1/2 inch pieces
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked white or tri-color quinoa
  • 2 cups vegetable broth
  • 1/4 cup runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • 2 cups fresh baby arugula or kale
  • 1 ripe avocado, sliced
  • 2 tbsp toasted pumpkin seeds

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. On a large baking sheet, toss the cubed sweet potatoes and rinsed black beans with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them in a single layer.
  3. Roast for 20–25 minutes, tossing halfway through, until the potatoes have mahogany-colored edges and are tender.
  4. While the vegetables roast, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork until grains are translucent.
  6. In a small whisk or jar, combine tahini, lemon juice, maple syrup, minced garlic, and warm water; whisk until smooth.
  7. Assemble bowls by layering arugula or kale, quinoa, and roasted sweet potato and bean mixture.
  8. Top with sliced avocado and toasted pumpkin seeds, then drizzle with the tahini dressing.