Sweet Potato and Chickpea Quinoa
[Vegan]

For the Tahini Dressing:

1. Add all ingredients to your small blender or NutriBullet bowl. Some tahini may have gathered at the bottom of the bowl, so give it all a quick stir with a spoon. Then cover and blend the ingredients for a few seconds, until creamy. Transfer to a sealed container or jar and keep stored in the refrigerator until ready to use.

For the Sweet Potato Chickpea Quinoa:

1. Cook the quinoa first (can be made the day before). Measure 2 cups of cooked quinoa and set aside. Leftover cooked quinoa can be stored in refrigerator or freezer for future use.
2. Prepare all remaining ingredients having them ready to go in bowls. Lightly sprinkle the rinsed and drained chickpeas with cumin & paprika .
3. Preheat oven to 210°C / 410°F. Transfer the sweet potato cubes into a bowl and drizzle them with olive oil (about 1 tablespoon). Then, add 1/2 teaspoon cumin, 1 teaspoon paprika, a pinch of cayenne and salt. Toss with clean hands to coat the potatoes all over.
4. Spread the cubes (and the odd-looking cubes) onto a large baking sheet lined with parchment. Roast on the middle rack of the heated oven for 30 to 35 minutes, tossing halfway (they will brown more on the face-down side).
5. When done, set the roasted cubes aside for a moment. On medium-high heat on stove top, heat up 2 tablespoons of olive oil in a large non-stick pan or wok. When the olive oil shimmers, reduce the heat to medium and add the green onion and chickpeas. Toss for 2 minutes.
6. Lower or adjust heat and add the cooked quinoa and toss.
7. Add the roasted sweet potato cubes and toss to combine.
8. Add the baby spinach or kale and keep tossing. In a few minutes the leaves will begin to wilt.
9. Add the soy or tamari sauce and lemon juice and keep tossing.
10. Add the chopped mint and coriander (or parsley). Keep tossing. Add salt and ground pepper, to taste.
11. When the leaves have wilted or partially wilted, remove from heat and serve in bowls immediately.