# Components:
→ Miso Glazed Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons white miso paste
03 - 2 tablespoons maple syrup
04 - 1 tablespoon soy sauce (or tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon olive oil
→ Crispy Chickpeas
07 - 1 (15 ounce) can chickpeas, drained and rinsed
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon salt
→ Bowl Assembly
12 - 2 cups cooked quinoa
13 - 4 cups mixed salad greens
14 - 1 large carrot, julienned
15 - 1 avocado, sliced
16 - 2 tablespoons toasted sesame seeds
17 - 2 green onions, sliced
→ Tahini Dressing
18 - 3 tablespoons tahini
19 - 2 tablespoons lemon juice
20 - 1 tablespoon maple syrup
21 - 2 tablespoons water, plus more as needed
22 - 1 small garlic clove, minced
23 - Pinch of salt
# Directions:
01 - Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
02 - In a bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and olive oil. Toss sweet potato cubes in the mixture until evenly coated. Spread on one prepared baking sheet.
03 - Pat chickpeas dry with a paper towel. In another bowl, toss chickpeas with olive oil, smoked paprika, cumin, and salt. Spread on the second baking sheet.
04 - Roast sweet potatoes and chickpeas for 25-30 minutes, flipping halfway, until sweet potatoes are caramelized and chickpeas are golden and crispy.
05 - While roasting, cook quinoa according to package instructions if not already prepared.
06 - In a small bowl, whisk together tahini, lemon juice, maple syrup, water, garlic, and salt until smooth. Add more water for a thinner consistency if desired.
07 - Divide quinoa among 4 bowls. Top each with salad greens, roasted sweet potatoes, crispy chickpeas, julienned carrot, sliced avocado, toasted sesame seeds, and sliced green onions.
08 - Drizzle with tahini dressing before serving.
