4 Servings
1 Sweetpotato, 5" long Sweet Potato
3 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp, ground Pepper
1 Tblsp Tahini
2 Tbsp Water
1 Tbsp Lemon Juice
1 Cloves, minced Garlic
2 Cup Quinoa
15 Oz Chickpeas
1 Fruit Avocados
1 Cup Fresh Cilantro
Preheat oven to 425F.
Toss 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.
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.
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).
