This nourishing bowl combines roasted sweet potatoes, crispy chickpeas, fluffy grains, and fresh avocado, all topped with a creamy tahini dressing. The dish features a variety of textures—from tender and caramelized to crunchy and smooth—that come together in a colorful, inviting presentation. It’s a comforting, plant-based meal that feels like a warm hug in every bite.
Preheat your oven to 200°C (390°F). Peel and chop the sweet potatoes into 1-inch cubes, then toss them with olive oil, salt, and smoked paprika until evenly coated.
Spread the sweet potatoes on a baking sheet in an even layer. Roast for 25-30 minutes until they are caramelized around the edges and soft inside, filling your kitchen with a warm, sweet aroma.
While the sweet potatoes roast, rinse the quinoa under cold water. Combine it with water in a saucepan, bring to a boil, then reduce heat to simmer. Cover and cook for about 15 minutes until fluffy and tender. Fluff with a fork and set aside.
Drain and rinse the chickpeas, then toss them with a teaspoon of olive oil, cumin, and a pinch of salt. Spread them on a separate baking sheet and roast for 20 minutes until crispy and fragrant, shaking the pan halfway through.
Meanwhile, prepare the tahini dressing by whisking together tahini, lemon juice, honey, olive oil, salt, and water until smooth and creamy. Adjust the consistency with more water if needed, and taste for brightness.
Slice the avocado just before serving to prevent browning. Arrange the cooked grains in bowls as a base, then top with roasted sweet potatoes, crispy chickpeas, and slices of fresh avocado.
Drizzle the tahini dressing generously over each bowl, then sprinkle with sesame seeds or chopped herbs if desired. Serve immediately to enjoy the warm, crispy, and creamy textures all together.
Notes
For extra flavor, sprinkle with chopped fresh herbs or a squeeze of lemon just before serving. Feel free to customize with your favorite vegetables or grains.