Ready to start cooking? Follow these step-by-step instructions to create your Sweet Potato Chickpea Bowl:

Step 1: Roast the Sweet Potatoes and Chickpeas

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the cubed sweet potatoes and drained chickpeas.
3. Drizzle with olive oil, and sprinkle salt, black pepper, paprika, and garlic powder. Toss until the sweet potatoes and chickpeas are well-coated.
4. Spread the mixture evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and golden brown.

Step 2: Cook the Quinoa

1. While the sweet potatoes and chickpeas are roasting, rinse the quinoa under cold water.
2. In a medium saucepan, bring the vegetable broth to a boil.
3. Add the quinoa, reduce the heat to low, and cover with a lid.
4. Simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
5. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 3: Prepare the Tahini Drizzle

1. In a small bowl, whisk together the tahini, lemon juice, water, and maple syrup (if using).
2. Adjust the consistency by adding more water if necessary. It should be smooth and pourable.

Step 4: Assemble the Bowl

1. In a large serving bowl, layer the cooked quinoa, roasted sweet potatoes, chickpeas, and fresh spinach.
2. Drizzle the tahini sauce generously over the top.
3. Garnish with fresh cilantro for added flavor and color.