Roasted Sweet Potato & Avocado Bowl

Name: Roasted Sweet Potato & Avocado Bowl
Total time: 35 min
Yield: Serves 2
Ingredients: 1 large sweet potato, cut into 1/2-inch pieces; 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1 cup cooked quinoa or brown rice, warm; 4 cups baby kale or arugula; 1 ripe avocado, sliced; 1/2 cup chickpeas, warmed; 2 tbsp pumpkin seeds, toasted; 3 tbsp tahini; 1 lemon, juiced; 1 small clove garlic, finely grated; 2 to 4 tbsp warm water; to finish flaky salt and black pepper

Serves 2
35 min

Charred sweet potato, soft greens, avocado, and a tahini-lemon drizzle that pulls it together.

Ingredients

1 largesweet potato, cut into 1/2-inch pieces
2 tbspolive oil
1 tspground cumin
1/2 tspsmoked paprika
1 cupcooked quinoa or brown rice, warm
4 cupsbaby kale or arugula
1 ripeavocado, sliced
1/2 cupchickpeas, warmed
2 tbsppumpkin seeds, toasted
3 tbsptahini
1lemon, juiced
1 smallclove garlic, finely grated
2 to 4 tbspwarm water
to finishflaky salt and black pepper

Steps

01
Toss sweet potato with olive oil, cumin, paprika, and salt. Roast in a hot oven until charred at the edges.
02
Whisk tahini with lemon, grated garlic, salt, and warm water until pourable.
03
Build the bowl: warm grain, greens, sweet potato, avocado, chickpeas.
04
Drizzle with tahini sauce. Top with pumpkin seeds.
05
Finish with flaky salt.

By JORDAN HESS