Sweet potato: 150g (1 medium, cubed), Chickpeas: 80g (1/2 cup, cooked), Spinach: 40g (1.25 cups, fresh), Quinoa (dry): 40g (1/4 cup), Avocado: 30g (1/4 small), Cherry tomatoes: 50g (1/4 cup, halved), Pumpkin seeds: 10g (1 tbsp), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Maple syrup: 5g (1 tsp), Garlic: 3g (1 clove, minced), Water: 15ml (1 tbsp), Olive oil: 10ml (2 tsp), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Toss 150g cubed sweet potato with 5ml olive oil, 1g cumin, 1g paprika, 1g salt, and 1g black pepper. 3. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned. 4. Rinse 40g quinoa and cook in 80ml water with a pinch of salt for 15 minutes until tender and water is absorbed. Fluff with a fork. 5. Toss 80g chickpeas with 5ml olive oil, 1g cumin, 1g paprika, and 1g salt. 6. Spread on a baking sheet and roast for 15-20 minutes until crispy. 7. In a small bowl, whisk together 15g tahini, 10ml lemon juice, 5g maple syrup, 3g minced garlic, 15ml water, and a pinch of salt and pepper to make the dressing. 8. In a bowl, arrange 40g spinach, cooked quinoa, roasted sweet potato, roasted chickpeas, 50g halved cherry tomatoes, and 30g sliced avocado. 9. Drizzle with the tahini dressing and sprinkle with 10g pumpkin seeds before serving.
