Ingredients:

  • 2 large Sweet Potatoes (approx. 800g), cubed into 1/2-inch pieces
  • 1 can (15 oz) Chickpeas, drained, rinsed, and patted dry
  • 2 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1 cup (185g) Dry Quinoa
  • 2 cups (475ml) Vegetable broth
  • 4 cups Lacinato kale, stems removed and finely shredded
  • 1 tsp Extra virgin olive oil
  • 1/2 cup (120g) Premium runny tahini
  • 1 large Lemon, juiced
  • 1 tbsp Maple syrup
  • 1 clove Garlic, grated into a paste
  • 3-5 tbsp Room temperature water
  • 1 ripe Avocado, sliced
  • 1/4 cup Red cabbage, thinly shredded
  • 2 tbsp Toasted pumpkin seeds

Instructions:

  1. Preheat oven to 400°F (200°C). Place your baking sheet inside while it heats up. Toss cubed sweet potatoes and dried chickpeas with avocado oil, smoked paprika, garlic powder, and sea salt. Spread in a single layer.
  2. Roast for 30 minutes until the potatoes are tender and the chickpeas are crackling.
  3. While roasting, rinse quinoa in a fine-mesh strainer. Combine with vegetable broth in a pot, bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork.
  4. Place shredded kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage the leaves with your hands for 2 minutes until they become dark emerald and tender.
  5. Prepare the dressing by whisking tahini, lemon juice, maple syrup, and grated garlic. Slowly add water 1 tablespoon at a time until a smooth, pourable emulsion is formed.
  6. Assemble the bowls by layering quinoa, massaged kale, roasted sweet potatoes, and chickpeas. Top with sliced avocado, shredded cabbage, and pumpkin seeds. Drizzle generously with tahini dressing.