Roasted Vegetable Buddha Bowl

Instructions

1. Prepare the vegetables
   Preheat oven to 425°F (220°C). On one large baking sheet, arrange the sweet potato cubes, cauliflower florets, and red bell pepper slices. Drizzle with 1½ tablespoons olive oil and sprinkle with cumin, paprika, garlic powder, salt and pepper. Toss to coat evenly.
2. Roast the vegetables
   Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized on the edges.
3. Prepare the chickpeas
   While the vegetables are roasting, pat the chickpeas dry with a paper towel. In a medium skillet, heat the remaining ½ tablespoon olive oil over medium heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until crispy and golden. Season with a pinch of salt and set aside.
4. Make the tahini sauce
   In a small bowl, whisk together the tahini and lemon juice. Add 2-3 tablespoons of water, one tablespoon at a time, until the sauce reaches a drizzling consistency. Season with salt to taste.
5. Prepare the quinoa
   If not already cooked, prepare the quinoa according to package instructions. Fluff with a fork when done.
6. Assemble the bowls
   Divide the spinach among four bowls. Top each with equal portions of quinoa, roasted vegetables, crispy chickpeas, and avocado slices. Sprinkle with mixed seeds.
7. Add the dressing
   Drizzle the tahini sauce over each bowl just before serving. For a more flavor-packed bowl, add an extra squeeze of fresh lemon juice if desired.