Ingredients:

  • 2 large sweet potatoes (approx. 800g), cubed into 1-inch pieces
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1 cup (185g) uncooked quinoa
  • 2 cups (475ml) vegetable broth
  • 4 cups (120g) curly kale, de-stemmed and torn
  • 1/3 cup (80g) creamy tahini
  • 1 tbsp (15ml) maple syrup
  • 1 lemon, juiced
  • 1 large avocado, sliced
  • 1/4 cup (35g) pumpkin seeds
  • 1/2 cup (60g) red cabbage, shredded

Instructions:

  1. Preheat oven. Set your oven to 425°F (220°C).
  2. Prep potatoes. Toss 800g cubed sweet potatoes and 425g chickpeas with 30ml olive oil, 5g smoked paprika, 2.5g garlic powder, and 3g sea salt.
  3. Roast tray. Spread the mixture on a large baking sheet and bake for 30 minutes until sweet potatoes are tender and chickpeas are crispy.
  4. Cook quinoa. Combine 185g quinoa and 475ml vegetable broth in a pot. Bring to a boil, then cover and simmer for 15 minutes until liquid is absorbed and grains are translucent.
  5. Steam kale. Place 120g torn kale in a bowl with a splash of lemon juice and a pinch of salt. Massage for 2 minutes until leaves look dark green and feel supple.
  6. Whisk sauce. Combine 80g tahini, 15ml maple syrup, and the remaining lemon juice. Note: If too thick, add water 1 teaspoon at a time until it reaches a pourable consistency.
  7. Shred cabbage. Finely slice 60g red cabbage. Note: Thin ribbons provide a better snap in the final dish.
  8. Slice avocado. Halve the avocado and create thin, even slices for uniform distribution of healthy fats.
  9. Assemble base. Divide the fluffy quinoa and massaged kale among four bowls.
  10. Layer toppings. Add the roasted potatoes, chickpeas, cabbage, and avocado. Drizzle with tahini sauce and scatter 35g pumpkin seeds over the top.