Instructions

1. 1

   Preheat oven to 425°F (220°C). Line two baking sheets with parchment.

2. 2

   Toss sweet potato cubes with 1 tbsp olive oil, maple syrup, salt, and pepper. Spread on one baking sheet.

   Tip: Cut sweet potatoes into even 1-inch cubes for uniform roasting.
3. 3

   Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, and salt. Spread on the second baking sheet.

4. 4

   Roast sweet potatoes 25-30 minutes and chickpeas 20-25 minutes, flipping halfway, until golden and crisp.

5. 5

   Meanwhile, cook quinoa according to package directions with a pinch of salt. Massage kale with remaining 1 tbsp olive oil and a squeeze of lemon.

6. 6

   Whisk together tahini, lemon juice, 3 tbsp warm water, and a pinch of salt until smooth and drizzle-able.

7. 7

   Assemble bowls: quinoa base, massaged kale, roasted sweet potatoes, crispy chickpeas, sliced avocado. Drizzle generously with tahini dressing.