1 cup cooked quinoa

1 cup roasted sweet potato, diced

1/2 cup chickpeas, roasted

1/2 avocado, sliced

1 cup spinach

1/4 cup shredded carrots

1 tablespoon sesame seeds

1 tablespoon olive oil

Salt and pepper to taste

Tahini Yogurt Dressing:

2 tablespoons tahini

2 tablespoons plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon maple syrup

1 tablespoon water (or more to adjust consistency)

Salt and pepper to taste

Roast the Sweet Potatoes & Chickpeas:
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes and chickpeas with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway.
Cook the Quinoa:
- Prepare quinoa according to package instructions.
Make the Dressing:
- In a small bowl, whisk together tahini, Greek yogurt, lemon juice, maple syrup, salt, and pepper.
- Gradually add water until you reach a smooth, pourable consistency.
Assemble the Bowl:
- Place quinoa in a bowl and arrange roasted sweet potato, chickpeas, spinach, avocado, and shredded carrots around it.
- Drizzle with tahini yogurt dressing and sprinkle with sesame seeds.
Serve & Enjoy!

Grain Swap: Use brown rice, farro, or couscous instead of quinoa.

Protein Boost: Add grilled chicken, tofu, or a boiled egg.

Dressing Twist: Substitute tahini with almond butter or add sriracha for heat.

Storage: Store components separately for up to 3 days; add avocado fresh before serving.