Sweet Potato Buddha Bowl in 50 Minutes

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large rimmed baking sheet, toss the cubed sweet potatoes, dried chickpeas, and broccoli florets with olive oil, smoked paprika, garlic powder, and sea salt. Spread the mixture in a single layer to ensure airflow; cook in batches if they don't fit in one layer.
3. Roast for 25–30 minutes, tossing halfway through, until the sweet potatoes are mahogany-colored and the broccoli edges are charred.
4. While the vegetables roast, combine rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then cover and reduce heat to low.
5. Simmer for 15 minutes until the water is fully absorbed and the quinoa grains look translucent with a small white tail. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
6. In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic.
7. Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency that coats the back of a spoon.
8. Divide the fluffed quinoa, roasted vegetables, baby kale, and sliced avocado equally among 4 bowls.
9. Drizzle each bowl with the creamy tahini dressing and serve.