Roast the sweet potatoes: Preheat over to 200 degrees celsius. toss sweet potato cubes in olive oil, salt & pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
Make the quinoa: Cook according to package directions (or use pre-cooked)
Make the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, maple syrup/honey, and salt. Add warm water a little at a time until it reaches a pourable consistency.
Assemble the bowl: In each bowl, layer quinoa, greens, cucumber, carrots, and roasted sweet potatoes. Drizzle generously with tahini sauce.
Serve with a cold bottle of our Three-Two-Tango. The lemon and ginger will elevate every bite.