Roasted Sweet Potato Quinoa Bowls

Ingredients

• 1 pound sweet potatoes, peeled and cut into 1/4-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Pinches of ground cloves, cinnamon, chili powder, and oregano
• 1 cup quinoa, uncooked
• 1 cup water
• 1 cup vegetable broth
• 1 large avocado, sliced
• 1/2 cup hummus
• 1/4 cup loosely packed flat-leaf parsley, chopped

Directions

1. Set your oven to 400˚F. Add the sweet potatoes to a rimmed baking sheet, drizzle them with the olive oil, and toss until the cubes are coated.
2. In a small bowl or ramekin, stir together the turmeric, allspice, garlic powder, ginger, sea salt, black pepper, plus the cloves, cinnamon, chili powder, and oregano in the pinches called for. Scatter the seasoning over the sweet potatoes, then toss again so everything gets a good coating.
3. Spread the potatoes out so the cubes are not piled on each other, then roast until they are tender and beginning to brown, 25 to 30 minutes. Take them out of the oven and set them aside.
4. While the sweet potatoes are in the oven, rinse the quinoa and add it to a pot with the water and vegetable broth. Bring it to a boil, cover the pot, reduce to a simmer, and cook for about 15 minutes, until almost all the liquid has been absorbed. Take the pot off the heat and let the quinoa rest for 10 minutes.
5. Spoon the quinoa into 4 bowls. Add the sweet potatoes, a spoonful of hummus, and 1/4 of the avocado to each bowl. Finish with fresh parsley before serving.