Buddha Bowl

Instructions

1. Cook the quinoa
   In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. Roast the sweet potatoes and chickpeas
   Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. On another part of the sheet or a separate sheet, toss chickpeas with remaining olive oil, cumin, and smoked paprika. Roast for 20-25 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
3. Prepare the kale
   Place chopped kale in a large bowl, add a pinch of salt and massage with your hands for 1-2 minutes until the kale softens and becomes darker in color. This helps remove bitterness and improves texture.
4. Make the tahini dressing
   In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Gradually add water, 1 tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
5. Assemble the bowls
   Divide the cooked quinoa among 4 bowls. Arrange the roasted sweet potatoes, chickpeas, massaged kale, cherry tomatoes, and avocado slices on top of the quinoa, creating sections for a visually appealing presentation.
6. Dress and serve
   Drizzle each bowl with tahini dressing and serve immediately. Allow diners to mix ingredients together before eating if desired.