Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 medium (300g) sweet potatoes, peeled and cubed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 2 cups (300g) cooked quinoa
  • 4 cups (60g) curly kale, stems removed and finely chopped
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) sliced cucumber
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 clove (5g) minced garlic

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the dried chickpeas and cubed sweet potatoes on the pan with olive oil, smoked paprika, garlic powder, and salt.
  3. Spread ingredients in a single layer and roast for 20–25 minutes, tossing halfway through, until potatoes are tender and chickpeas are golden.
  4. In a small bowl or jar, combine tahini, lemon juice, maple syrup, and minced garlic.
  5. Whisk vigorously until thick, then slowly whisk in warm water until the dressing reaches a creamy consistency.
  6. Divide cooked quinoa, chopped kale, shredded carrots, and sliced cucumber evenly among 4 airtight meal prep containers.
  7. Top the fresh base with the roasted chickpeas and sweet potatoes.
  8. Drizzle the lemon-tahini dressing over the bowls or store it in separate containers.