Sweet Potato + Brussels Sprouts Tahini Bowls - barre3

Ingredients

• 2 Tbs. coconut oil (or other high heat oil), divided
• 1 cup quinoa, uncooked
• 1 medium sweet potato, scrubbed clean and chopped into 1-inch cubes
• 2 cups Brussels sprouts, trimmed and sliced in half lengthwise
• 1 medium yellow onion, peeled and diced
• 1 14.5-ounce can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 Tbs. rice wine vinegar
• 2 Tbs. low-sodium tamari
• 2 tsp. pure maple syrup
• 1/8 tsp. red pepper flakes, crushed
• 1/4 cup water (or more to thin sauce out)