Sweet Potato Buddha Bowl

Ingredients

• 1 large sweet potato, cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1 cup cooked quinoa
• 1 cup baby kale or spinach
• 1/2 cup chickpeas, drained and rinsed
• 1/4 avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–2 tbsp warm water

Steps

1. 1Heat oven to 425°F. Toss sweet potato with olive oil, paprika, and salt. Roast on a sheet pan for 20–25 minutes, flipping halfway.
2. 2Whisk tahini, lemon juice, a pinch of salt, and warm water until pourable.
3. 3Divide quinoa and greens between bowls. Top with sweet potato, chickpeas, and avocado.
4. 4Drizzle generously with tahini sauce and finish with cracked pepper.