Ingredients:

  • 600g sweet potatoes, cubed into 1/2 inch pieces
  • 1 can (425g) 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 (170g) dry quinoa, rinsed
  • 2 cups vegetable broth
  • 4 cups (120g) curly kale, stems removed and chopped
  • 2 cups (150g) red cabbage, thinly shredded
  • 1/3 cup (80g) runny tahini
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 3 tbsp warm water
  • 1 small (5g) clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, 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 mahogany-colored and chickpeas are crisp.
  2. Combine quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. In a jar or bowl, whisk together tahini, maple syrup, lemon juice, vinegar, and minced garlic. Slowly whisk in warm water one tablespoon at a time until the dressing is smooth and pourable.
  4. Assemble the bowls by placing cooled quinoa at the bottom, followed by shredded cabbage and kale. Top with roasted sweet potatoes and chickpeas. Store dressing in separate containers.