Step 1

Preheat the oven to 425 degrees and line 2 baking pans with parchment paper.

Step 2

Pat your chickpeas with a paper towel until they’re mostly dry then toss them with the olive oil, salt, cinnamon, maple syrup and cayenne pepper. Place on a baking pan and bake for 30-35 minutes until golden brown and crispy.

Step 3

Place the sweet potatoes on a separate pan and bake for 20-30 minutes until tender. (You can cook the sweet potatoes and chickpeas at the same time.)

Step 4

To prepare the dressing, blend everything together until smooth.

Step 5

To assemble your bowl, place quinoa on the bottom, and top with shredded cabbage, kale, quinoa, sliced avocado, sweet potato, and chickpeas. Top with the tahini dressing