Description
A vibrant and nourishing bowl filled with roasted sweet potatoes, crispy chickpeas, massaged kale, and fluffy quinoa, all drizzled with a creamy maple tahini dressing.
Ingredients
2 large sweet potatoes, cubed
1 can (15 oz) chickpeas, drained and patted dry
2 tablespoons olive oil
1 teaspoon smoked paprika
1 cup dry quinoa
4 cups chopped kale, stems removed
1/2 cup tahini
1 tablespoon maple syrup
Juice of 1 lemon
1/4 cup warm water (to thin)
1/4 cup pumpkin seeds (pepitas)
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, salt, and pepper.
Step 2: Roast the vegetables for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
Step 3: While the vegetables roast, cook the quinoa according to package instructions. Once done, remove from heat and let it sit covered for 5 minutes before fluffing.
Step 4: Place the chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until they become dark green and tender.
Step 5: Prepare the tahini dressing by whisking together the tahini, maple syrup, lemon juice, and warm water in a small bowl until smooth.
Step 6: Assemble the autumn harvest buddha bowl with tahini dressing by dividing the quinoa, kale, roasted sweet potatoes, and chickpeas among four bowls.
Step 7: Top with pumpkin seeds and a generous drizzle of the tahini dressing. Serve warm or at room temperature.
Notes
To save time, roast the vegetables and cook the quinoa a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 465 kcal
- Sugar: 9g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
