Roasted sweet potato quinoa bowl, tahini

Ingredients

• 2 large sweet potatoes, cubed
• 1 cup quinoa
• 1 can chickpeas, drained
• 2 tsp smoked paprika
• 1/3 cup tahini
• 1 lemon
• 1 garlic clove, grated
• Baby spinach
• Olive oil, salt, cumin

Method

1. Roast

   Toss sweet potato cubes with oil, salt, cumin and paprika. Roast at 425°F for 25–30 minutes until caramelized at the edges, flipping once.

2. Cook the quinoa

   Rinse quinoa well. Simmer in 2 cups salted water for 15 minutes, then rest covered for 5. Fluff with a fork.

3. Crisp the chickpeas

   Pat chickpeas dry, toss with oil and salt, and roast alongside the sweet potatoes for the last 20 minutes.

4. Whisk the tahini sauce

   Whisk tahini, lemon juice, garlic and enough cold water to reach a pourable consistency. It will seize first, then smooth out — keep whisking.

5. Build the bowls

   Layer quinoa, spinach, sweet potato and chickpeas. Drizzle tahini sauce generously.