Nourishing Roasted Vegetable Vegan Buddha Bowl

Preheat your oven to 204 °C (200 °C) and line a large baking sheet with parchment paper.

💡 Tip: Preheating ensures veggies roast evenly rather than steam.

Toss the cubed sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl until evenly coated.

Spread the sweet potatoes and chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and golden brown.

💡 Tip: Make sure chickpeas are very dry before tossing in oil for maximum crispness.

While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth and pourable.

💡 Tip: Add extra water one teaspoon at a time if the tahini thickens too much.

Assemble the bowls by dividing the warm cooked grain between two dish bowls. Top with roasted sweet potatoes, crispy chickpeas, leafy greens, shredded purple cabbage, and sliced avocado.

Drizzle the creamy tahini dressing generously over both bowls and sprinkle with toasted sesame seeds before serving.