Sweet Potato and Chickpea Buddha Bowl

Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   On a baking sheet, toss sweet potatoes and chickpeas with olive oil, cumin, paprika, cinnamon, salt, and pepper.
3. 3
   Roast for 25-30 minutes, stirring halfway, until sweet potatoes are tender.
4. 4
   In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to make a dressing.
5. 5
   Assemble the bowls by dividing spinach between two bowls.
6. 6
   Top with roasted sweet potatoes, chickpeas, avocado slices, and a dollop of hummus.
7. 7
   Drizzle with tahini dressing and sprinkle with pumpkin seeds.

Nutrition Information