1 medium sweet potato, peeled if desired, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 small clove garlic, minced
2 cups cooked quinoa
1 15-ounce can chickpeas, rinsed
1 firm ripe avocado, diced
¼ cup chopped fresh cilantro or parsley


1. Preheat oven to 425°F.

2. Toss sweet potato with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast until tender, stirring once, 15 to 18 minutes.

3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining ¼ teaspoon each salt and pepper in a small bowl.

4. To serve, divide quinoa among 4 bowl. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

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