Make the full recipe over the weekend and pack into individual ready-to-go lunches for work all week.
Transfer to a rimmed baking sheet.
Roast, stirring once, until tender, 15 to 18 minutes.
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).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
