Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Peel and cut the sweet potato into small pieces.
1 sweet potato
Spread the sweet potato on the baking sheet and roast for 20 to 30 minutes until softened and lightly browned.
Meanwhile, bring a stockpot of water to a rolling boil. Add the chopped Swiss chard to the boiling water and cook for 2 to 3 minutes until softened. Remove the Swiss chard from the pot and place it in a large bowl of ice water to stop the cooking process.
4 cups Swiss chard
If needed, cook the rice by adding it to a saucepan with 1 ½ cups of boiling water. Stir regularly and cook for 10 to 15 minutes until the water evaporates and the rice becomes tender.
1 cup Basmati rice
In a separate bowl, whisk together the tahini and lemon juice to make the dressing.
1 tablespoon tahini, 3 tablespoon lemon juice
To serve, layer the rice, chickpeas, roasted sweet potato, and Swiss chard in a large bowl. Top with sliced avocado and drizzle with the dressing.
½ cup chickpeas, ½ avocado, ¼ cup fresh parsley
Video
Notes
Use any of your favorite dark green leafy vegetables to replace the Swiss Chard. Mustard greens, collard greens, spinach, and kale are common options.
If not serving right away, store the ingredients separately so they last longer.