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Vegan Grain Bowl

 1 medium sweet potato, cut into 1 inch chunks
 3 tbsp extra virgin olive oil
 ½ tsp salt
 ½ tsp ground pepper
 2 tbsp tahini
 2 tbsp water
 1 tbsp lemon juice
 1 small minced garlic clove
 2 cups cooked quinoa
 1 oz can rinsed chickpeas
 1 firm ripe avocado, diced
 ¼ cup chopped fresh cilantro or parsley
1

Preheat oven to 425 degrees F.

2

Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.

3

Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.

4

To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

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