Ingredients
Scale
- 1 cup dry Quinoa
- 1 large Sweet Potato, peeled and cubed
- 1 can (15 oz) Chickpeas, rinsed and drained
- 2 cups fresh Kale, destemmed and chopped
- 1/2 medium Avocado, sliced
- 1/4 cup Tahini
- 1 teaspoon Turmeric Powder
- 2 tablespoons fresh Lemon Juice
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the cubed sweet potato and rinsed chickpeas with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the potatoes are tender and the chickpeas are slightly crispy. Cook the quinoa according to package directions while the vegetables roast.
- Step 2: Prepare the Lemon-Turmeric Dressing: In a small bowl, whisk together the tahini, lemon juice, turmeric powder, and 3 tablespoons of warm water. Add a pinch of salt and pepper; continue to whisk until the dressing is smooth and pourable, adding more water if necessary to thin it out.
- Step 3: Prepare the kale by placing the chopped leaves into a large bowl. Drizzle a small amount of olive oil (optional) and a pinch of salt over the kale, then massage it vigorously with your hands for 1-2 minutes until the leaves soften and turn darker green.
- Step 4: Assemble the bowls: Divide the cooked quinoa between two bowls, creating the base layer. Top the quinoa with the massaged kale, followed by the roasted sweet potatoes and crispy chickpeas.
- Step 5: Garnish each bowl with the sliced avocado. Generously drizzle 1 to 2 tablespoons of the Lemon-Turmeric Dressing over the bowl components just before serving.
Notes
- For optimal texture, store the quinoa, roasted components, and dressing separately in the fridge for up to 3 days, only assembling and adding the avocado right before eating.
- If you prefer a warm bowl, gently warm the quinoa and roasted vegetables, but leave the massaged kale and dressing cold to maintain texture and nutrient integrity.
- Sprinkle toasted pumpkin seeds or slivered almonds over the finished bowl for an essential crunch and an extra boost of healthy fats.
- The key to a silky, vibrant dressing is ensuring the turmeric powder is fully mixed with the tahini and lemon juice before adding water; this prevents a gritty texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American