Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked quinoa
  • 1 head kale (stems removed)
  • 1 avocado
  • 1 large red onion
  • 1 batch lemon tahini dressing (click for recipe)
  • 1 can chickpeas (drained and rinsed)
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
  • 2 medium sweet potatoes (peeled (about 4 cups chopped))
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp paprika

Instruction

  • Preheat oven to 425 degrees Fahrenheit. 
  • Wash and peel your sweet potatoes and cut into large chunks. They can be as big or as small as you like, but bigger will take longer to cook. I usually do about 1 inch cubes. 
  • Add to a bowl and drizzle with olive oil and seasonings and add to a baking sheet lined with parchment paper or a silicone baking mat. 
  • Peel and chop the onion into strips and add to the baking sheet.
  • Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they can be easily pierced with a fork.
  • While the sweet potatoes are roasting, heat a skillet over medium heat.
  • Add the drained chickpeas to a mixing bowl and toss with the seasonings.
  • Once the skillet is hot, add 1 tbsp oil and the seasoned chickpeas and sauté, stirring frequently for about 10 minutes. They are done when they're warmed up and slightly browning on the outside.
  • Transfer the chickpeas to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will just make it less tough and easier to chew!
  • To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion, sweet potatoes, avocado, and drizzle with the dressing.