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

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment.

Toss 2 medium sweet potatoes (cubed into 3/4-inch pieces) with 2 tbsp extra-virgin olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 3/4 tsp salt. Spread on one sheet in a single layer.

Pat one 19 oz (540 ml) can of drained chickpeas very dry. Toss with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Spread on the second sheet.

Roast both sheets 25-28 minutes, tossing halfway, until sweet potatoes are caramelized at the edges and chickpeas are crackly and golden.

Meanwhile, rinse 1 cup quinoa and combine with 2 cups vegetable stock in a saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes until the germs uncurl. Rest 5 minutes, fluff, and stir in 3 tbsp chopped parsley and 1 tbsp lemon juice.

Whisk 1/3 cup tahini, 3 tbsp fresh lemon juice, 1 small minced garlic clove, 1 tsp maple syrup, 1/2 tsp salt, and 4-6 tbsp warm water until the sauce is pourable and creamy.

Divide quinoa among 4 bowls. Top with roasted sweet potatoes, crispy chickpeas, 4 cups baby spinach or arugula, 1 thinly sliced avocado, and 1/2 cup shredded red cabbage.

Drizzle generously with lemon-tahini sauce, sprinkle with 2 tbsp toasted pumpkin seeds, and serve warm.