Ingredients

• For the Bowl:
• 1 large sweet potato (cubed)
• 1 can chickpeas (drained & rinsed)
• 1 cup quinoa (or rice)
• 1 avocado
• 1 handful spinach or arugula
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt & pepper to taste
• Creamy Tahini Sauce:
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/2 tsp garlic powder
• Pinch of salt

Instructions

1. Preheat oven to 200°C (400°F).
2. Mix sweet potato and chickpeas with olive oil, paprika, cumin, salt, and pepper.
3. Roast for 20–25 minutes until golden and tender.
4. Cook quinoa according to package instructions (about 12–15 minutes).
5. Mix tahini, lemon juice, water, garlic powder, and salt until smooth.
6. Add quinoa to bowl.
7. Top with roasted sweet potato and chickpeas.
8. Add spinach and sliced avocado.
9. Drizzle with tahini sauce.
   
   

Nutrition per serving