Follow these step-by-step instructions for a flawless Sweet Potato and Chickpea Bowl. The key is multitasking—while the vegetables roast, you can cook the quinoa and prepare the dressing, making the process efficient and streamlined for a weeknight.

1. Preheat and Prep the Vegetables: Begin by preheating your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. While the oven heats, wash and peel the sweet potatoes. Cut them into uniform ½-inch to ¾-inch cubes. Uniformity is key to ensuring they all cook at the same rate.
2. Prepare the Chickpeas: Open the can of chickpeas and pour them into a colander. Rinse them thoroughly under cold water to remove the brine. The most crucial step for crispy chickpeas is to dry them completely. You can spread them on a clean kitchen towel or paper towels and gently pat them dry. Any excess moisture will cause them to steam rather than roast.
3. Season and Roast: Place the cubed sweet potatoes and the dried chickpeas onto the prepared baking sheet. Drizzle them with the olive oil. Sprinkle the smoked paprika, garlic powder, cumin, salt, and pepper over the top. Use your hands or a large spoon to toss everything together, ensuring each piece is evenly coated with oil and spices. Spread them in a single layer, giving them enough space to roast properly. If the pan is too crowded, they will steam. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and lightly caramelized, and the chickpeas are golden and crispy.
4. Cook the Quinoa: While the vegetables are roasting, cook the quinoa according to the package instructions. A general rule is to combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water has been absorbed. Once cooked, remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork. Using vegetable broth instead of water is a simple way to add another layer of flavor.
5. Whip Up the Tahini Dressing: In a medium-sized bowl or a glass jar, combine the tahini, fresh lemon juice, minced garlic, and optional maple syrup. Whisk vigorously. The mixture will seize up and become very thick at first—this is normal. Add the cold water, one tablespoon at a time, whisking continuously until you reach a smooth, creamy, and pourable consistency similar to that of ranch dressing. Season with a pinch of salt and taste, adjusting lemon, syrup, or salt as needed.
6. Assemble the Bowls: Now for the fun part. To assemble, start by placing a generous bed of fresh spinach at the bottom of each bowl. Top with a scoop of the fluffy, cooked quinoa. The heat from the quinoa will gently wilt the spinach. Next, add a hearty portion of the roasted sweet potatoes and crispy chickpeas directly from the oven.
7. Add Final Touches and Serve: Garnish each bowl with several slices of fresh, creamy avocado. Drizzle a generous amount of the creamy tahini dressing over everything. For an extra touch of texture and flavor, you can sprinkle with toasted sesame seeds or fresh cilantro. Serve immediately while the roasted components are still warm.