Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Place chopped sweet potatoes on one sheet pan. (I find veggies brown best when roasted directly on the pan versus lining it.) Place chickpeas and Brussels on another sheet pan. Remove any outer leaves that came off sprouts as they'll burn. Drizzle each pan with 1 tbsp oil, 1 tsp smoked paprika, 1/2 tsp fine sea salt, 1/2 tsp garlic powder, and a few grinds of black pepper. Sprinkle sweet potato pan with 1/2 tsp cumin and optional cayenne. Toss to combine.

Step 3

Flip Brussels so they’re all cut side down. Bake for 25-30 minutes, tossing each pan halfway through. While they bake, cook rice according to package directions. (I cook 1 1/2 cups brown basmati rice in the instant pot).

Step 4

Make sauce by whisking together oil, tahini, lemon juice, dijon, honey, salt and pepper in a medium bowl. Whisk in water as needed to thin until you have a drizzleable sauce. If your tahini is thicker, you’ll need more. It will thicken as it sits. You may have extra dressing. I like to store it in this shaker bottle!

Step 5

Assemble bowls by placing a bed of rice at the bottom. Top with chickpeas, Brussels and sweet potatoes. Drizzle with plenty sauce. Garnish with avocado and thinly sliced romaine or cabbage.