The Classic Buddha Bowl
[Vegan]

For the Sauce:

1. Make the sauce: In a small bowl, whisk together the tahini, water, maple syrup, garlic, lemon juice and salt and pepper to taste. Set aside.

For the Bowls:

1. Preheat the oven to 450°F.
2. Make the veggies: In a bowl, toss together the sweet potato, coconut oil, 1⁄2 teaspoon of the garlic powder and 1⁄4 teaspoon each of the cumin and smoked paprika. Season with salt and pepper to taste. Lay out in an even layer on a baking sheet, leaving some room on one side to later add the garbanzo beans. Roast in the oven for 8 to 10 minutes, then remove from the oven.
3. Add the garbanzo beans to the space you left for them and toss them with the remaining 1⁄2 teaspoon of garlic powder and remaining 1⁄4 teaspoon each of cumin and smoked paprika. Return the pan to the oven and roast for another 8 to 10 minutes, or until the sweet potatoes are fork-tender.
4. Build your bowls by dividing the quinoa, kale, sweet potatoes and garbanzo beans between 2 serving bowls. Add the sauce to each bowl and garnish with avocado, lemon juice and hemp seeds. Serve immediately. If making ahead of time for meal prep, I recommend waiting to add the avocado until ready to serve.