Sweet Potato & Chickpea Bowl

Method

1. Heat the oven to 425°F. Toss the 3 cups399 g sweet potato, diced, 1 can (15 oz)253 g chickpeas, drained, rinsed and patted dry, and 2 cups176 g frozen broccoli with the 2 tbsp27 g olive oil, 1 tsp2.1 g cumin, and 1 tsp2.2 g smoked paprika. Spread the sweet potato and broccoli on one sheet pan and the chickpeas on a second — given their own space and roasting dry, the chickpeas crisp instead of steaming against the vegetables. Roast 25 minutes, stirring once.
   • Sweet Potato, diced3 cups399 g(399 g)(3 cups)
   • Chickpeas, drained, rinsed and patted dry1 can253 g(253 g)(1 can)
   • Frozen Broccoli2 cups176 g(176 g)(2 cups)
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Cumin1 tsp2.1 g(2.1 g)(1 tsp)
   • Smoked Paprika1 tsp2.2 g(2.2 g)(1 tsp)
2. Meanwhile, cook the 1 cup170 g quinoa in 2 cups water until fluffy, about 15 minutes, then fold the 1 cup85 g spinach, thawed and squeezed dry into the hot quinoa to wilt it through.
   • Quinoa1 cup170 g(170 g)(1 cup)
   • Frozen Spinach, thawed and squeezed dry1 cup85 g(85 g)(1 cup)
3. Whisk the 3 tbsp45 g tahini, 2 tbsp30 g lemon juice, 1 clove3 g garlic, minced, 1 tsp6.7 g maple syrup, and salt, to taste with a little water until pourable.
   • Tahini3 tbsp45 g(45 g)(3 tbsp)
   • Bottled Lemon Juice2 tbsp30 g(30 g)(2 tbsp)
   • Garlic, minced1 clove3 g(3 g)(1 clove)
   • Maple Syrup1 tsp6.7 g(6.7 g)(1 tsp)
   • Sea Saltto taste
4. Build bowls: spinach quinoa, roasted vegetables, crispy chickpeas, a drizzle of sauce, and a scatter of ¼ cup32 g pepitas.
   • Pepitas¼ cup32 g(32 g)(¼ cup)

Kids: keep the components separate on the plate and the sauce on the side for dipping — the crispy chickpeas tend to go over well as finger food.