Simple Roasted Sweet Potato Power Bowls Baked in 40 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C). Peel the sweet potatoes and dice them into uniform 1/2 inch cubes. Pat them thoroughly dry with a kitchen towel to ensure maximum crispness.
2. In a large bowl, toss the sweet potato cubes with avocado oil, smoked paprika, sea salt, and garlic powder until evenly coated.
3. Spread the potatoes on a large rimmed baking sheet in a single layer. Roast for 25 minutes, tossing halfway through, until edges are charred and centers are tender.
4. While potatoes roast, brown the lean ground beef in a skillet over medium-high heat until fully cooked. Drain any excess rendered fat (approx. 25% fat reduction).
5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, grated garlic, and warm water until smooth and pourable.
6. Assemble the bowls: Start with a base of baby kale or arugula, followed by a scoop of quinoa. Top with roasted sweet potatoes, cooked beef, avocado slices, and pickled red onions. Drizzle generously with the lemon-tahini dressing.