Ingredients
1 medium sweet potato, peeled, cut into 1-inch chunks
3 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 small clove garlic, minced
2 cups cooked brown rice
1 15-ounce can chickpeas, rinsed
5 cups spinach
1 firm ripe avocado, diced
1/4 cup chopped cilantro
Cooking Instructions
Preheat oven to 425.
Prep the brown rice.
Toss sweet potato with 1 tablespoon oil and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 18 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
Heat 1/2 a tablespoon olive oil in a skillet over medium heat. Add the spinach to the skillet and allow to cook 3-5 minutes.
To serve, divide the brown rice among 4 bowls. Top with equal amounts of sweet potato, chickpeas, spinach, and avocado. Drizzle with the tahini sauce. Sprinkle with cilantro.