Step 1

Preheat the oven to 425F. Line a half sheet pan with parchment paper. Dice the sweet potatoes into 1/2 inch cubes. I leave the skin on but it can be removed if you prefer.

Step 2

Add the drained chickpeas and diced sweet potato directly to the pan. Drizzle with oil, smoked paprika, garlic powder, chili powder, onion powder, and salt. Use clean hands or a spatula to combine.

Step 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.

Step 4

Place 3/4 cup of quinoa in a fine mesh sieve. Rinse the quinoa under cool running water. Transfer to a medium pot and cover with 1 and 1/2 cups of water and 1/4 teaspoon of salt.

Step 5

Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over low heat. Cover with a lid and simmer until all liquid is absorbed, about 15 minutes. Fluff with a fork before serving.

Step 6

Meanwhile, heat a large skillet over medium-high heat. Drizzle with enough oil to coat the pan. Once hot, add diced yellow onion. Cook the onion, stirring occasionally, until it is softened and golden. Sprinkle with 1/4 teaspoon salt.

Step 7

Add the spinach and minced garlic. Stir occasionally, until the spinach is completely wilted.

Step 8

In a small jar or bowl, whisk together the lemon juice, almond butter, and turmeric until smooth. Whisk in water 1 tablespoon at a time until thinned to a pourable dressing-like consistency.

Step 9

Assemble the bowls by dividing all ingredients across four bowls. Sprinkle each serving with 1 tablespoon of hemp hearts. Garnish each serving with fresh chopped cilantro and a few slices of avocado. Drizzle with the almond dressing just before serving. Enjoy!