Step 1

In a blender or small food processor, combine the jalapeño, garlic, tahini, lemon juice, olive oil and 1/4 cup water. Blend until smooth. Add more water as needed to thin, season to taste with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (This can be prepped ahead and stored in an airtight container in the refrigerator for up to 1 week.

Step 2

Preheat the oven to 425°F then line two baking sheets with parchment paper or a silicone mat.

Step 3

In a medium saucepan, cook the quinoa (or other grain) as directed by the package.

Step 4

In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, lemon zest and 1/4 teaspoon salt. Mix well until potatoes are evenly coated.

Step 5

Spread out the potatoes on the baking sheet so that there's a bit of room between each one. Roast in the oven for 15 minutes. Remove from the oven and flip the potatoes, then set aside.

Step 6

Meanwhile, in the same medium bowl, combine the chickpeas, 1 tablespoon olive oil, paprika, cumin, cayenne, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix until evenly coated.

Step 7

On one of the baking sheets, make room for the chickpeas. Spread them out then place them (along with the sweet potatoes) back in the oven for 15 minutes, stirring once halfway through.

Step 8

In a large skillet over medium-low heat, warm the remaining olive oil. Add the garlic cloves and cook until fragrant, about 3 minutes. Add the chard, cover and cook, stirring occasionally, until the chard begins to wilt. Discard the garlic then sprinkle the cooked chard with salt & pepper.

Step 9

Place 1/2 cup of the cooked grain in each of the four serving bowls. Top with equal portions, sweet potato, chickpeas and chard. Drizzle with tahini sauce, serve and enjoy!