Recipe by Carolyn Casner of EatingWell.com

Servings: 4

Serving size: 1 ½ cup

1 medium sweet potato, peeled if desired, cut into 1-inch chunks

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons tahini

2 tablespoons water
1 tablespoon lemon juice

1 small clove garlic, minced
2 cups cooked quinoa

1 15-ounce can chickpeas, rinsed

1 firm ripe avocado, diced

¼ cup chopped fresh cilantro or parsley

Cooking instructions: Preheat oven to 425°F. Toss sweet potato with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining ¼ teaspoon each salt and pepper in a small bowl. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

(Nutrition Per Serving: 455 calories, 25g total fat, 3g saturated fat, 472mg Sodium, 51g carbohydrate, 11g fiber, 3g sugar, 11g protein)