Vegan Buddha Bowl

Preheat oven to 400°F. Toss sweet potato cubes and dried chickpeas separately with oil, salt, paprika, and cumin. Spread on a baking sheet and roast for 25 minutes until crispy.

While vegetables roast, combine quinoa with 2 cups water in a saucepan. Bring to boil, reduce heat, cover and simmer 15 minutes until fluffy.

Whisk together tahini, lemon juice, maple syrup, and 2-3 tablespoons water until smooth and pourable.

Place kale in a bowl with a drizzle of olive oil and pinch of salt. Massage vigorously with your hands for 2 minutes until tender and darker green.

Divide quinoa between bowls. Arrange roasted sweet potato, crispy chickpeas, massaged kale, shredded cabbage, and sliced avocado in sections. Drizzle generously with tahini dressing.