For the Sweet Potato Base:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste

For the Quinoa:

• 1 cup dry quinoa (white, red, or tri-color)
• 2 cups water or low-sodium vegetable broth
• Pinch of salt

For the Lemon Tahini Dressing:

• ⅓ cup tahini
• Juice of 1 large lemon
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• 2 tablespoons warm water (more as needed for consistency)
• 1 tablespoon maple syrup or honey (optional for balance)
• Salt and pepper to taste

Optional Bowl Add-Ins and Toppings:

• 1 cup baby spinach or arugula
• 1 avocado, sliced
• ½ cup chickpeas (roasted or plain)
• Pickled red onions
• Toasted sesame seeds
• Crumbled feta or goat cheese (optional)

Substitutions:

• Sweet potatoes: Use butternut squash or roasted carrots
• Quinoa: Swap with farro, brown rice, or couscous
• Tahini: Almond butter or sunflower seed butter in a pinch
• Maple syrup: Use agave or a small amount of brown sugar