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For the bowl:
  • 1 cup cooked quinoa
  • 1 large bunch arugula/kale/leafy greens
  • 1 sweet potato
  • 1 head of cauliflower
  • 1/8 cup raw pumpkin seeds
  • 1/8 cup nuts of choice, crushed
  • 1 cup radishes, sliced thin
  • 1 avocado
  • seasonings for the roasted chickpeas, sweet potato, & cauliflower (Add more if needed):
    • 1/2 tsp sea salt & black pepper
    • 1/2 tsp garlic powder
    • 1–2 TBSP nutritional yeast
    • 1 tsp italian herbs
    • 1/2 tsp smoked paprika
For the Tahini Sauce:
  • 1/4 cup tahini
  • 2 TBSP maple syrup
  • 1 tso miso paste
  • juice of 1 lemon
  • 1 TBSP sesame oil
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp garlic powder
  • 1/3 cup warm water to thin


  1. Preheat oven to 400 degrees and line two baking sheets with aluminum foil and set aside.
  2. Cook quinoa according to package directions (Typically 1/2 cup dry quinoa with 1 cup water or broth – heated to boiling, turned to a simmer, covered, and cook for 12-15 minutes).
  3. While quinoa is cooking, chop cauliflower into small pieces and cut sweet potato into half moon shapes. Add to a medium bowl with drained chickpeas, drizzle with 1 TBSP olive oil, and season with all seasonings. Add to baking sheets in one layer. Spray with nonstick spray and bake for 35-45 minutes, stirring halfway through.
  4. While veggies and beans are roasting, make tahini sauce by adding all ingredients into a food processor and blend until smooth and creamy. Set aside.
  5. Assemble bowls – add a scoop of quinoa, handful of leafy greens, sliced radishes, and then top with roasted sweet potato, cauliflower, chickpeas. Add sliced avocado and drizzle with tahini sauce. Sprinkle with pumpkin seeds and chopped nuts. Enjoy immediately!

Recipe credit:

Dr. Taz Bhatia M.D.