Roasted Sweet Potato and Chickpea Bowls

Bahan-bahan (3 porsi)

• 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
• 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
• 2 tablespoons olive oil, divided
• 2 teaspoons chili powder
• 1 teaspoon each: ground cumin, garlic powder
• fine sea salt and freshly-ground black pepper
• half of a small white onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 5 ounces baby spinach
• 4 cups cooked brown rice, farro or quinoa
• 1 ripe avocado, thinly sliced
• toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese
• 1/2 cup water
• 1/4 cup tahini
• 2 tablespoons lime juice
• 1 to 2 teaspoons maple syrup
• 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)