# 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 ½-inch pieces
04 - 2 cups fresh baby spinach
05 - 1 ripe avocado, sliced
→ Dressing & Sauce
06 - ½ cup tahini paste
07 - ½ cup plain Greek yogurt or dairy-free alternative
08 - Juice of 1 lemon (approximately 3 tablespoons)
09 - 3 tablespoons extra virgin olive oil
10 - Salt and freshly ground black pepper to taste
→ Spices
11 - 1 teaspoon ground cumin, divided
12 - 1 teaspoon ground turmeric
13 - Additional salt and pepper for seasoning
# How to make it:
01 - Preheat your oven to 425°F for roasting the sweet potatoes.
02 - Toss the diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon 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 tightly, and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas, remaining ½ teaspoon cumin, turmeric, salt, and pepper. Sauté for 10 minutes, stirring occasionally, until chickpeas are crispy and fragrant.
05 - Whisk together tahini, yogurt, lemon juice, remaining 1 tablespoon olive oil, salt, and pepper in a medium bowl. Add warm water 1 tablespoon at a time, whisking continuously, until sauce reaches a smooth, creamy drizzling consistency.
06 - Divide the cooked quinoa among four bowls. Arrange roasted sweet potatoes, crispy chickpeas, fresh spinach, and avocado slices on top of each bowl. Drizzle generously with the tahini yogurt sauce and serve immediately while warm.
