Ingredients:

  • 1 lb sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water
  • 1 clove garlic, minced
  • 2 cups baby arugula
  • 1 medium avocado, sliced
  • 1/4 cup crumbled feta cheese
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Preheat oven to 425°F (218°C). On a large baking sheet, toss cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, tossing halfway through, until edges are mahogany-colored.
  2. Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. In a small bowl or blender, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until the dressing is velvety and emulsified.
  4. Divide baby arugula among four bowls. Top with fluffed quinoa, roasted sweet potatoes, and chickpeas. Add sliced avocado and crumbled feta.
  5. Drizzle the tahini dressing over the bowls and garnish with toasted sesame seeds.