Roasted Sweet Potato Buddha Bowl

Ingredients

• 1 can chickpeas (or 10 oz tofu)
• 3 cups Sweet Potato, in chunks
• 2 cups Cauliflower
• 1 cup quinoa or farro
• 3 tbsp olive oil
• 1 tsp cumin + 1 tsp smoked paprika
• 3 tbsp tahini + 1 lemon + water (sauce)
• Handful greens, pumpkin seeds

Method

1. Cook the grain. Toss the Sweet Potato, Cauliflower, and drained chickpeas with oil, cumin, paprika, and salt, then roast at 425°F for 25 minutes until caramelized and crisp-edged.
2. Whisk tahini, lemon, and water into a drizzle-able sauce.
3. Build bowls: grain, a bed of greens, the roasted veg and chickpeas in sections.
4. Flood with tahini sauce and finish with toasted pumpkin seeds for crunch.