# What You'll 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 1/2-inch cubes
04 - 2 cups fresh baby spinach
05 - 1 ripe avocado, sliced
→ Dressing & Sauce
06 - 1/2 cup tahini paste
07 - 1/2 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 & Seasonings
11 - 1 teaspoon ground cumin, divided
12 - 1 teaspoon ground turmeric
13 - Additional salt and pepper for seasoning
# How To Make It:
01 - Set oven temperature to 425°F for roasting sweet potatoes.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon cumin, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 25 minutes until tender and golden brown, flipping halfway through.
03 - Combine rinsed quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to a rolling boil, reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, remaining 1/2 teaspoon cumin, turmeric, salt, and pepper. Sauté for approximately 10 minutes, stirring frequently, until chickpeas become crispy and aromatic.
05 - Whisk together tahini, yogurt, lemon juice, remaining 1 tablespoon olive oil, salt, and pepper in a mixing bowl. Gradually add warm water, 1 tablespoon at a time, whisking continuously until smooth and creamy consistency is achieved.
06 - Distribute cooked quinoa evenly among four bowls. Arrange roasted sweet potatoes, crispy chickpeas, fresh spinach, and avocado slices on top of quinoa in sections.
07 - Drizzle tahini yogurt sauce generously over each bowl. Serve immediately while components are warm, or allow to cool to room temperature for a refreshing twist.
