Ingredients:

  • 1 lb sweet potato, cubed into ½ inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • ½ tsp salt
  • ⅓ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 3 tbsp warm water
  • 3 cups baby kale, chopped
  • ½ cup pumpkin seeds, toasted
  • 1 avocado, sliced
  • ¼ cup hemp seeds

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes and dried chickpeas on a baking sheet with olive oil, smoked paprika, garlic powder, and salt.
  3. Spread ingredients in a single layer and roast for 20 minutes, tossing halfway through, until potatoes are tender and chickpeas are crisp.
  4. Combine rinsed quinoa and vegetable broth in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  6. Whisk together tahini, lemon juice, maple syrup, soy sauce, and warm water until a smooth emulsion forms.
  7. Assemble bowls by dividing quinoa and chopped kale, topping with roasted vegetables, avocado slices, pumpkin seeds, and hemp seeds, then drizzling with the tahini dressing.