Vegan Chickpea Sweet

Ingredients:
1 large sweet potato, peeled and diced
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
salt and pepper to taste
4 cups mixed greens
1 avocado, diced
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, halved
1/4 cup hummus
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
Salt and pepper to taste
Instructions:
Preheat oven to 400°F (200°C).
In a large bowl, toss the diced sweet potato with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread the mixture evenly on a baking sheet and roast for 25-30 minutes or until tender and lightly browned.
In the same large bowl, add the chickpeas and gently toss to combine with the remaining spices on the sheet. Roast for an additional 10-15 minutes.
To make the tahini dressing, whisk together the tahini, lemon juice, water, salt, and pepper until smooth. If too thick, add more water a little at a time until desired consistency is reached.
Assemble the Buddha bowl by dividing the mixed greens among serving bowls, top with roasted sweet potatoes and chickpeas, diced avocado, sliced red onion, cherry tomatoes, and a dollop of hummus.
Drizzle the tahini dressing over the top and serve immediately.