Roasted Sweet Potato Salad

Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Add all of the potato/chickpea ingredients to a bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Place in the oven for 15 minutes. Toss and place back in the oven for another 10 minutes, or until the potatoes are tender on the outside, and have some char marks. Remove from the oven.

Step 3

While the potatoes are roasting, add all of the dressing ingredients to a food processor or blender. Blend until smooth, adding water as needed to thin. Taste and adjust the seasonings as needed. Set aside.

Step 4

To assemble, add greens, quinoa, potatoes, chickpeas, avocado & sunflower seeds to each bowl. Drizzle the dressing over the bowls and serve.