Ingredients:

  • 2 cups (370g) uncooked quinoa or farro
  • 2 medium (500g) sweet potatoes, cubed
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 large (300g) head of broccoli, cut into florets
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) smoked paprika
  • 1 tsp (6g) garlic powder
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) cracked black pepper
  • 4 cups (120g) curly kale, stemmed and torn
  • 1 cup (150g) shredded carrots
  • 1 cup (100g) sliced cucumber
  • 2 medium (300g) avocados
  • ¼ cup (30g) toasted pumpkin seeds
  • ½ cup (120ml) tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 4 tbsp (60ml) warm water
  • ¼ tsp (1.5g) sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, toss cubed sweet potatoes, dried chickpeas, and broccoli florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, tossing halfway through.
  2. Rinse quinoa or farro in a fine-mesh strainer. Combine grains with water or vegetable broth (1:2 ratio) in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until liquid is absorbed. Let sit covered for 5 minutes, then fluff and cool completely.
  3. In a small blender or bowl, combine tahini, lemon juice, maple syrup, minced garlic, and salt. Whisk vigorously, then slowly drizzle in warm water one tablespoon at a time until a smooth, pourable consistency is reached.
  4. Divide cooled grains equally among 4 containers. Add roasted sweet potatoes and chickpeas to one side, and pack kale, carrots, and cucumber to the other side. Store dressing separately. Add avocado and pumpkin seeds just before serving.