Ingredients
Scale
- 1 cup dry quinoa
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups lacinato kale, stems removed and chopped
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground turmeric
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the diced 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 sweet potatoes are tender and lightly caramelized.
- Step 2: While the vegetables roast, cook the quinoa. Combine the dry quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork.
- Step 3: Prepare the kale base. Place the chopped kale in a large bowl and drizzle with 1 tablespoon of olive oil and a pinch of salt. Use your hands to massage the kale until it softens and turns a deep, vibrant green, about 1-2 minutes.
- Step 4: Whisk together the dressing. In a small bowl, combine the tahini, lemon juice, remaining 1 tablespoon of olive oil, turmeric, and 3-4 tablespoons of warm water. Whisk vigorously until smooth and pourable, adding more water if needed to reach your desired consistency.
- Step 5: Assemble the Glow Bowl by dividing the cooked quinoa among four serving bowls. Top the quinoa with a portion of the massaged kale, roasted sweet potatoes, and chickpeas. Drizzle generously with the turmeric tahini dressing and serve immediately.
Notes
- Store the Glow Bowl components separately—especially the turmeric tahini dressing—to keep the massaged kale vibrant and prevent the quinoa from drying out over 3-4 days.
- To best enjoy leftovers, reheat the roasted sweet potatoes and chickpeas in a low oven or microwave until just warm, but always serve the massaged kale and dressing chilled.
- Brighten up your finished bowl by adding a refreshing garnish, such as toasted sunflower seeds or a scattering of finely chopped fresh mint.
- The key to a great base is thoroughly massaging the kale with the oil and salt until it loses its rigidity; this tenderizing process makes the greens much easier to chew and digest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American