By Chef B. Boukim
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 2
Ingredients
- 1 cup Quinoa, rinsed
- 1 medium Sweet potato, cubed
- 1 can (15 oz) Chickpeas, drained and patted dry
- 2 cups Baby spinach
- 1 Avocado, sliced
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 3/4 tsp Sea salt
- 3 tbsp Tahini
- 1 Lemon, juiced
- 1 tsp Maple syrup
- 1 Garlic clove, minced
- 2 tbsp Water
Instructions
- Preheat the oven to 400°F. Toss the sweet potato and chickpeas with 1 tbsp olive oil, paprika, cumin, and 1/2 tsp salt on a sheet pan.
- Roast for 25 minutes, flipping halfway, until the sweet potato is tender and the chickpeas are crispy.
- Meanwhile, cook the quinoa according to package directions with a pinch of salt.
- Whisk the tahini, lemon juice, maple syrup, minced garlic, water, and remaining salt in a small bowl to make the dressing.
- Assemble the bowls: divide the quinoa, spinach, roasted sweet potato, chickpeas, and avocado between two bowls.
- Drizzle with the tahini dressing and serve.