Roasted Sweet Potato and Chickpea Buddha Bowl with Sweet Chili Drizzle

1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2.In a large bowl, toss the diced sweet potatoes and dried chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.

3.Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy.

4.While the vegetables roast, prepare the sweet chili sauce by whisking together the sweet chili sauce, lime juice, and soy sauce/tamari in a small bowl.

5.To assemble the Buddha bowls, divide the cooked quinoa or brown rice and mixed greens evenly between two large bowls.

6.Arrange the warm roasted sweet potatoes and chickpeas over the greens and grain base.

7.Place the sliced avocado neatly on top of the vegetables.

8.Generously drizzle the prepared sweet chili sauce over the entire bowl.

9.Garnish with freshly chopped cilantro before serving immediately.