Preheat your oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Prepare the Dressing:
In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency by adding more water if needed. Season with salt and pepper.
3. Assemble the Bowl:
In a serving bowl, layer the quinoa or brown rice as the base.
Add the roasted sweet potatoes, kale or spinach, chickpeas, avocado slices, and pomegranate seeds.
4. Drizzle and Serve:
Drizzle the tahini dressing over the bowl and serve immediately.
Serving and Storage Tips:
Title: « Roasted Vegan Sweet Potato Bowl: A Nutritious and Flavorful Delight »
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