Recipe Details

Ingredients

• 1 medium sweet potato, peeled if desired, cut into 1-inch chunks

• 3 tablespoons extra-virgin olive oil, divided

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 2 tablespoons tahini

• 2 tablespoons water

• 1 tablespoon lemon juice

• 1 small clove garlic, minced

• 2 cups cooked quinoa

• 1 15-ounce can chickpeas, rinsed

• 1 firm ripe avocado, diced

• ¼ cup chopped fresh cilantro or parsley

Description

1. Preheat oven to 425 degrees F.

2. Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.

3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.

4. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).