Preparation

• Preheat oven to 400°F (200°C). Line a baking pan with parchment paper (or Silpat). Carefully cut the sweet potato in half lengthwise. Then place them cut-side down on the parchment paper. Poke the top of each one a few times with a fork to let the steam escape. Place in oven and bake for about 45-50 minutes or until cooked through.
• Meanwhile, prepare a double batch of Smoky Roasted Chickpeas. Place them in the oven with the sweet potatoes on a separate rack.
• Rinse quinoa well. In a small pot over medium-high heat, add quinoa with 1.5 cups water. Bring to a light boil. Then cover, reduce heat, and simmer for about 15 minutes or until liquid has absorbed.
• Whisk together all dressing ingredients for about 30 seconds or until completely smooth. Add more water to thin it out, or more tahini for thickness. Taste and adjust flavors if desired.
• Roughly chop or tear your arugula. Peel the avocado, then slice or dice it. Halve or quarter the tomatoes.
• Spoon some of the quinoa, roasted chickpeas, and sweet potato in a bowl. Top with avocado, tomatoes, and arugula. Then drizzle with tahini dressing and a splash of balsamic vinegar if desired.