2 medium sweet potatoes, peeled and diced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
Salt and black pepper, to taste
For the Bowl:
1 cup cooked quinoa or brown rice
1 cup kale or spinach, chopped
½ cup cooked chickpeas (or black beans)
1 small avocado, sliced
¼ cup pomegranate seeds (optional, for sweetness and crunch)
For the Tahini Dressing:
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
2-3 tbsp water (to thin)
Salt and pepper, to taste
Directions:
1. Roast the Sweet Potatoes:
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