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

Ingredients

• 2 pieces sweet potatoes, cubed
• 540 ml canned chickpeas, drained
• 1 cup quinoa
• 2 cups vegetable stock
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0,33 cup tahini
• 4 tbsp fresh lemon juice
• 1 piece garlic clove, minced
• 1 tsp maple syrup
• 4 cups baby spinach or arugula
• 1 piece avocado, sliced
• 3 tbsp fresh parsley, chopped
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

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