Step 1

Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Peel and cut the sweet potato into small pieces.

Step 2

Spread the sweet potato on the baking sheet and roast for 20 to 30 minutes until softened and lightly browned.

Step 3

Meanwhile, bring a stockpot of water to a rolling boil. Add the chopped Swiss chard to the boiling water and cook for 2 to 3 minutes until softened. Remove the Swiss chard from the pot and place it in a large bowl of ice water to stop the cooking process.

Step 4

If needed, cook the rice by adding it to a saucepan with 1 1/2 cups of boiling water. Stir regularly and cook for 10 to 15 minutes until the water evaporates and the rice becomes tender.

Step 5

In a separate bowl, whisk together the tahini and lemon juice to make the dressing.

Step 6

To serve, layer the rice, chickpeas, roasted sweet potato, and Swiss chard in a large bowl. Top with sliced avocado and drizzle with the dressing.