Roasted Sweet Potato & Avocado Bowl

Ingredients

• 1 largesweet potato, cut into 1/2-inch pieces
• 2 tbspolive oil
• 1 tspground cumin
• 1/2 tspsmoked paprika
• 1 cupcooked quinoa or brown rice, warm
• 4 cupsbaby kale or arugula
• 1 ripeavocado, sliced
• 1/2 cupchickpeas, warmed
• 2 tbsppumpkin seeds, toasted
• 3 tbsptahini
• 1lemon, juiced
• 1 smallclove garlic, finely grated
• 2 to 4 tbspwarm water
• to finishflaky salt and black pepper

Method

1. 01

   Heat the oven to 425°F (220°C). High heat is the difference between charred edges and soft, pale potato.

2. 02

   Toss the sweet potato with the olive oil, cumin, paprika, salt, and pepper. The oil carries the spice into every face of the potato — toss vigorously, not gently. Spread on a sheet pan in a single layer with space between pieces.

3. 03

   Roast for twenty-five to thirty minutes, turning once at the halfway mark, until charred at the edges and tender at the center. Underroasted sweet potato is the most common failure of this bowl.

4. 04

   Whisk the tahini, lemon juice, grated garlic, and a pinch of salt with two tablespoons of warm water. The mixture will seize first and look broken — keep whisking. Add more water, a teaspoon at a time, until it pours from a spoon in a slow, silky ribbon. This is emulsifying — broken tahini becomes a glossy sauce only with patience and the right ratio.

5. 05

   Pile the kale or arugula in two wide bowls. Add the warm grain to one side.

6. 06

   Lay the sweet potato and warmed chickpeas across the greens. Fan the avocado alongside.

7. 07

   Drizzle the tahini sauce generously over everything. Scatter pumpkin seeds.