Let’s build a bowl that’s as pretty as it is tasty! Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet—spread ‘em out so they roast up nice!
On the same sheet (or another if you’re fancy), toss the chickpeas with the other tablespoon of olive oil, cumin, salt, and pepper. Pop it all in the oven for 20 minutes—flip the sweet potatoes halfway. You want ‘em golden and crispy—oh, that smell!
While that’s roasting, cook the quinoa—bring 2 cups of water to a boil, add the rinsed quinoa, lower the heat, and simmer for 15 minutes. Fluff it with a fork—perfect little grains ready to shine!
Massage the kale with a drizzle of olive oil and a pinch of salt—just a minute or two ‘til it softens up. Trust me, it’s worth it—makes it tender and delicious!
For the dressing, whisk the tahini with lemon juice, a splash of water (to thin it out), salt, and pepper—keep stirring ‘til it’s smooth and pourable. Taste it—creamy, tangy perfection!
Time to assemble! In big bowls, start with a scoop of quinoa, then pile on the roasted sweet potatoes, chickpeas, massaged kale, and avocado slices—make it look like a rainbow explosion!
Drizzle that tahini dressing all over—don’t hold back! Sprinkle with sesame seeds if you’ve got ‘em—adds a little crunch and flair. Serve it up fresh and dig in—this is healthy, hearty, and oh-so-good!