Preheat oven to 425°F and line a sheet pan with parchment paper. Toss sweet potato cubes and chickpeas with 2 tablespoons olive oil, cumin, and paprika. Spread in a single layer with gaps between pieces to allow caramelization. Roast for 25-30 minutes until sweet potatoes have golden edges and chickpeas are slightly crisp.
2 medium sweet potatoes, 1 can chickpeas, 2 tbsp olive oil, 1 tsp cumin, 1 tsp paprika
While vegetables roast, rinse quinoa under cold water until clear. Bring 2 cups water to a boil in a medium saucepan, add quinoa, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
1 cup quinoa, 2 cups water
Make the tahini dressing by whisking tahini with warm lemon juice in a mixing bowl until smooth. Add minced garlic and 1 tablespoon olive oil. Gradually whisk in warm water, 1 tablespoon at a time, until dressing reaches a pourable consistency. Season with salt to taste.
0.25 cup tahini, 2 tbsp lemon juice, 1 clove garlic, 1 tbsp olive oil, 2-3 tbsp warm water, salt
Prepare fresh components by slicing cucumber and avocado, juliening the carrot, and rinsing mixed greens if needed. Keep components separate until assembly.
2 cups mixed greens, 1 whole avocado, 0.5 whole cucumber, 1 whole carrot
Assemble bowls by dividing quinoa evenly into four bowls as the base. Top with warm roasted sweet potatoes and chickpeas, then add mixed greens, cucumber, carrot, and avocado. Drizzle tahini dressing over the top just before serving.
1 cup quinoa, 2 medium sweet potatoes, 1 can chickpeas, 2 cups mixed greens, 1 whole avocado, 0.5 whole cucumber, 1 whole carrot, 0.25 cup tahini
