Ingredients:

  • 400g sweet potatoes, cubed
  • 15 oz can chickpeas, drained and patted dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1/4 tsp salt
  • 4 cups kale, stems removed and chopped
  • 1 cup red cabbage, thinly shredded
  • 1 cup cucumber, sliced
  • 300g avocados, sliced
  • 1/4 cup sunflower seeds
  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 4 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until potatoes are tender and chickpeas are crisp.
  2. Rinse quinoa under cold water. Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes.
  3. Remove quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, and minced garlic. Gradually add warm water until the desired creamy consistency is reached.
  5. Assemble the bowls by dividing the fluffed quinoa, roasted sweet potatoes, and chickpeas among four bowls. Top with chopped kale, shredded red cabbage, sliced cucumber, and avocado slices.
  6. Sprinkle with sunflower seeds and drizzle the lemon-tahini dressing over each bowl before serving.