# What You Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed thoroughly
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Greens
03 - 2 medium sweet potatoes, diced into 1/2-inch cubes
04 - 2 cups fresh baby spinach
05 - 1 ripe avocado, sliced
→ Dressing & Sauce
06 - 1/2 cup tahini
07 - 1/2 cup plain Greek yogurt or dairy-free alternative
08 - Juice of 1 lemon
09 - 3 Tbsp extra virgin olive oil
10 - Salt and freshly ground black pepper to taste
→ Spices
11 - 1 tsp ground cumin, divided
12 - 1 tsp ground turmeric
13 - Additional salt and pepper for seasoning
# Steps:
01 - Preheat oven to 425°F for roasting sweet potatoes.
02 - Toss diced sweet potatoes with 1 Tbsp olive oil, 1/2 tsp cumin, salt, and pepper. Spread evenly on a large baking sheet and roast for 25 minutes until tender and golden brown, flipping halfway through.
03 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Heat 1 Tbsp olive oil in a skillet over medium heat. Add chickpeas, remaining 1/2 tsp cumin, turmeric, salt, and pepper. Sauté for 10 minutes, stirring frequently, until chickpeas are crispy and fragrant.
05 - Whisk together tahini, yogurt, lemon juice, remaining 1 Tbsp olive oil, salt, and pepper in a medium bowl. Gradually add water, 1 Tbsp at a time, whisking until smooth and creamy consistency is achieved.
06 - Divide cooked quinoa evenly among four bowls. Arrange roasted sweet potatoes, crispy chickpeas, fresh spinach, and avocado slices on top of quinoa in sections.
07 - Drizzle generously with tahini yogurt sauce. Serve immediately while warm, or at room temperature.
