Miso-Roasted Sweet Potato and Quinoa Buddha Bowl with Tahini Drizzle

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.

Whisk 2 tbsp white miso, 2 tbsp maple syrup, 1 tbsp rice vinegar and 2 tbsp extra-virgin olive oil into a glossy glaze.

Cut 2 medium sweet potatoes into 3/4-inch cubes, toss with two-thirds of the miso glaze and spread in a single layer; roast 25-30 minutes, flipping halfway, until the edges caramelize and a paring knife slides through easily.

While the potatoes roast, rinse 1 cup quinoa and simmer with 2 cups vegetable stock and 1 minced garlic clove for 15 minutes, then rest covered 5 minutes and fluff with a fork.

Drain and rinse 1 can (540 ml) chickpeas, pat very dry, then toss with 1 tbsp olive oil, 1 tsp smoked paprika and 1/2 tsp cumin; roast alongside the potatoes for the last 20 minutes until crackly.

Stem and thinly slice 4 cups lacinato kale, then massage with 1 tbsp lemon juice and a pinch of salt for 60 seconds until it softens and turns emerald.

Whisk 1/4 cup tahini with 2 tbsp lemon juice, 1 tbsp water, 1 grated garlic clove and a pinch of salt until pourable and pale; loosen with more water if needed.

Divide the quinoa among 4 bowls and arrange the sweet potato, chickpeas and massaged kale in sections.

Drizzle with the remaining miso glaze and the tahini sauce, then finish with 2 tbsp toasted pumpkin seeds and a scattering of fresh cilantro.