Ingredients:

For the bowl:

- 2 medium sweet potatoes, peeled and diced into cubes

- 1 tablespoon olive oil

- 1 teaspoon chili powder

- 1 teaspoon ground cumin

- Salt and pepper to taste

- 1 cup cooked quinoa or brown rice

- 1 can (15 oz) black beans, drained and rinsed

- 2 cups baby spinach or kale

- 1 ripe avocado, sliced

- 1/4 cup pumpkin seeds, toasted

For the dressing:

- 3 tablespoons tahini

- 2 tablespoons lemon juice

- 1 tablespoon maple syrup or agave nectar

- 1 clove garlic, minced

- 2-3 tablespoons water (to thin)

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, salt, and pepper until evenly coated.

3. Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, flipping halfway through.

4. While the sweet potatoes are roasting, prepare the dressing by whisking together tahini, lemon juice, maple syrup or agave nectar, minced garlic, salt, and pepper in a small bowl. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Set aside.

5. Assemble the Eden bowls by dividing cooked quinoa or brown rice among serving bowls. Top each bowl with roasted sweet potatoes, black beans, baby spinach or kale, sliced avocado, and toasted pepitas.

6. Drizzle the tahini dressing over the buddha bowls just before serving.

7. Enjoy your nutritious and energising sweet potato and black bean Eden bowl!

This Eden bowl is rich in complex carbohydrates, fibre, protein, healthy fats, and essential vitamins and minerals, providing a balanced and satisfying meal to fuel your body, boost your energy levels and keep you fuller for longer enabling you to say NO to those pesky unhealthy snacks!.