Vegan Buddha Bowl with Tahini Dressing in 40 Mins

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Toss the cubed sweet potatoes and drained chickpeas on a baking sheet with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 0.5 tsp sea salt, and 1/4 tsp black pepper. Spreading them in a single layer ensures they get crispy rather than mushy.
3. Bake for 25 minutes until the sweet potatoes are fork tender and the chickpeas are slightly browned and crackling. Give the pan a good shake halfway through to ensure even heat distribution.
4. While the oven does its thing, place your shredded kale in a bowl with a tiny splash of lemon juice and a pinch of salt. Rub the leaves between your fingers for 2 minutes until they turn dark green and feel silky.
5. In a small jar or bowl, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 1 tsp maple syrup, and 1 finely grated garlic clove. Add 3 tbsp warm water one tablespoon at a time. The dressing will thicken initially before turning into a smooth, pourable cream.
6. Cut 1/2 English cucumber into half moons and shred 1/2 cup purple cabbage. Slice 1 ripe avocado just before serving to prevent it from browning.
7. Divide the 1 cup of cooked quinoa between two deep bowls. This provides a warm, grounding base for the rest of the ingredients.
8. Place the roasted sweet potatoes and chickpeas in clusters over the quinoa. Add the massaged kale, cabbage, cucumber, and avocado in separate sections. This Vegan Buddha Bowl is all about visual architecture.
9. Pour the vegan buddha bowl tahini dressing generously over the entire bowl. Top with extra cracked black pepper or sesame seeds if you're feeling fancy.