For The Bowls:

1. Preheat oven to 400°. Prepare a rimmed baking sheet with non-stick cooking spray.
2. Combine sweet potatoes, red onion, coconut oil, garlic, thyme and black pepper in a medium sized bowl and toss to combine. Add to pan and bake 30 minutes or until tender, stirring occasionally.
3. In a blender, combine dressing ingredients: olive oil, tahini, Good Foods Avocado Mash, basil, mint, salt, pepper, garlic, lemon juice, lemon zest, water. Blend until smooth.
4. Assemble bowls equally with salad greens, quinoa, chicken, sweet potatoes and top with avocado tahini dressing. Garnish with slivered almonds.
5. Enjoy!

• ROASTED SWEET POTATOES

• 2 large, sweet potatoes, peeled and cut into 1-inch pieces

• 1 red onion, peeled and cut into wedges

• 2 tbsp coconut oil, melted

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp ground black pepper

• NOURISH BOWL

• 5 cups salad greens, chopped

• 3 cups quinoa cooked (1 cup dry)

• 2 chicken breasts, cooked & shredded (rotisserie works well, skip chicken for a vegetarian dish)

• Slivered almonds (optional garnish)

• AVOCADO TAHINI DRESSING

• ¼ cup olive oil

• ¼ cup tahini

• 2 pkg Good Foods Avocado Mash

• 1 tbsp fresh basil

• 1 tbsp fresh mint

• 1 tsp salt

• ½ tsp black pepper

• 1 clove garlic

• 1 lemon, juice and zest

• ¼ cup water