Vegan Grain Bowl

Directions

Sweet Potato and Chickpeas

1. Preheat the oven to 425F. Peel and dice the sweet potato into ½ inch cubes.

2. Add the drained chickpeas and diced sweet potato directly to the pan. Drizzle with olive oil, cayenne, salt and pepper. Stir to combine.

3. Roast at 425F for 30-35 minutes, or until the sweet potato is tender throughout and golden around the edges. The chickpeas will be crisp and dry on the outside.

Quinoa and Spinach

1. Cook quinoa according to package directions.

2. Heat a large skillet over medium-high heat. Drizzle with enough oil to coat the pan. Add the spinach. Stir occasionally, until the spinach is completely wilted.

Assembly

1. In a small bowl mix a spoonful of peanut (or almond) butter, Dress it up Dressing Sesame Tahini and a squeeze of fresh lemon juice. Adjust to your preferred taste.

2. Assemble the bowls by dividing all ingredients across four bowls, and top with dressing mixture and sesame seeds. Enjoy!