Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare the Vegetables

• In a large mixing bowl, toss the cubed sweet potatoes and beets with olive oil. Season with salt, pepper, ground cumin, and smoked paprika if using. Make sure the vegetables are evenly coated.

Step 3: Roast the Vegetables

• Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until the sweet potatoes are tender and the beets are slightly caramelized, flipping halfway through for even cooking.

Step 4: Prepare the Quinoa or Brown Rice

• While the vegetables are roasting, cook your quinoa or brown rice according to package instructions. Once done, fluff with a fork and set aside.

Step 5: Prepare the Creamy Tahini Lime Dressing

• In a small bowl, whisk together tahini, lime juice, minced garlic, maple syrup (or honey), and a pinch of salt and pepper. Gradually add warm water, one tablespoon at a time, until you reach your desired consistency. The dressing should be creamy but pourable.

Step 6: Assemble the Bowl

• Divide the cooked quinoa or brown rice between serving bowls. Add a generous handful of chopped kale or spinach to each bowl. Arrange roasted sweet potatoes, beets, sliced avocado, crumbled feta (if using), and a sprinkle of roasted pumpkin seeds on top.

Step 7: Drizzle and Garnish

• Drizzle the creamy tahini lime dressing over the assembled bowls. Garnish with fresh herbs like parsley or cilantro for an extra burst of flavor.