# What You'll Need:
→ Grain Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Sweet Potatoes
04 - 2 medium sweet potatoes, peeled and diced
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste
→ Crispy Chickpeas
09 - 1 can (15 ounces) chickpeas, drained and rinsed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon garlic powder
14 - Salt to taste
→ Fresh Vegetables
15 - 1 cup baby spinach or mixed greens
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, sliced
18 - 1 medium avocado, sliced
19 - 1/4 cup shredded red cabbage
20 - 2 tablespoons fresh cilantro, chopped (optional)
→ Garlic Tahini Dressing
21 - 1/3 cup tahini
22 - 2 tablespoons fresh lemon juice
23 - 2 tablespoons water, plus more as needed
24 - 1 tablespoon olive oil
25 - 1 to 2 garlic cloves, minced
26 - 1 teaspoon maple syrup or agave nectar
27 - 1/4 teaspoon salt
# Steps to Follow:
01 - Preheat oven to 425 degrees Fahrenheit.
02 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover with a lid, and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - On a baking sheet, toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes, turning once halfway through, until golden and tender.
04 - Pat chickpeas dry with a clean kitchen towel. On another baking sheet, toss with olive oil, cumin, smoked paprika, garlic powder, and salt. Roast for 20 to 25 minutes, shaking the pan halfway through cooking, until crispy and browned.
05 - In a small mixing bowl, whisk together tahini, fresh lemon juice, water, olive oil, minced garlic, maple syrup, and salt until smooth and creamy. Add additional water one tablespoon at a time to reach desired consistency.
06 - Divide cooked quinoa evenly among 4 serving bowls. Arrange roasted sweet potatoes, crispy chickpeas, spinach, cherry tomatoes, cucumber slices, avocado, and red cabbage on top of each bowl. Drizzle generously with garlic tahini dressing and garnish with fresh cilantro if desired.
