Vegetable Buddha Bowl

Preheat Oven

Preheat your oven to 425°F (220°C).

Season Sweet Potatoes

Place the cubed sweet potatoes on one half of a large rimmed baking sheet.

Drizzle 1.5 tablespoons of olive oil over the sweet potatoes.

Sprinkle 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and the black pepper over the sweet potatoes.

Toss the sweet potatoes until evenly coated, then spread them in a single layer.

Season Chickpeas

Pat the drained chickpeas dry with paper towels — this helps them get crispy.

Place the dried chickpeas on the other half of the baking sheet.

Drizzle the remaining 1.5 tablespoons of olive oil over the chickpeas.

Sprinkle the remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, garlic powder, and remaining 1/4 teaspoon salt over the chickpeas.

Toss the chickpeas until fully coated and spread in a single layer.

Roast

Transfer the baking sheet to the oven and roast for 25 to 30 minutes, until the sweet potatoes are tender and the chickpeas are golden and crispy.

Make the Tahini Dressing

In a small bowl, combine the tahini, lemon juice, maple syrup, minced garlic, and water.

Whisk the dressing ingredients together until smooth and creamy; add more water one teaspoon at a time if it is too thick.

Assemble the Bowls

Divide the cooked brown rice evenly among four bowls.

Place a handful of baby spinach alongside the rice in each bowl.

Add a portion of roasted sweet potatoes to each bowl.

Spoon the crispy chickpeas over the bowls.

Arrange the sliced purple cabbage and shredded carrots in the bowls.

Fan the avocado slices over the top of each bowl.

Finish and Serve

Drizzle the tahini dressing generously over each bowl.

Sprinkle sesame seeds and chopped parsley over each bowl and serve immediately.