Tahini sweet potato quinoa bowls

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup into a smooth sauce. Pat 2 cans (15 ounces each) chickpeas, drained and dried thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 1/2 pounds sweet potatoes, cut into cubes with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the sweet potatoes are tender and the chickpeas are crisp. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups quinoa according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Add 5 ounces baby kale fresh at serving. Finish Tahini sweet potato quinoa bowls with 1/3 cup toasted pumpkin seeds.