Sweet Potato and Quinoa Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C and line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Rinse the quinoa thoroughly in a fine-mesh strainer. Transfer it to a saucepan with 1 ½ cup (400 ml) water and ¼ tsp (2 gr) salt.

   Ingredients used: 200.0 gr Quinoa, 2.0 gr Salt, 400.0 ml Water

   Cookware: fine mesh strainer, saucepan

3. Step 3

   Bring the quinoa to a boil over high heat, cover, and reduce to low heat. Simmer for 15 minutes, remove from the heat, rest covered for 5 minutes, then fluff.

   Timer: 20 min (fixed)

   Cookware: saucepan

4. Step 4

   On the prepared baking sheet, toss the sweet potato and chickpeas with 2 ¾ tbsp (40 ml) olive oil, ⅝ tsp salt, and the ground cumin. Spread everything into a single layer.

   Ingredients used: 360.0 gr Chickpea, 4.0 gr Ground Cumin, 40.0 ml Olive Oil, 4.0 gr Salt, 800.0 gr Sweet Potato

   Cookware: baking sheet

5. Step 5

   Roast until the sweet potato is tender and browned at the edges, turning the mixture halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Place the kale in a large mixing bowl with 1 ¼ tbsp (20 ml) olive oil and ⅛ tsp (1 gr) salt. Massage until the leaves soften and deepen in color.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Kale, 20.0 ml Olive Oil, 1.0 gr Salt

   Cookware: mixing bowl

7. Step 7

   Whisk the tahini, lemon juice, maple syrup, garlic, ground black pepper, remaining ⅛ tsp (1 gr) salt, and remaining 2 ¾ tbsp (45 ml) water until smooth and pourable.

   Ingredients used: 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 60.0 ml Lemon Juice, 15.0 ml Maple Syrup, 1.0 gr Salt, 75.0 ml Tahini, 45.0 ml Water

   Cookware: small bowl, whisk

8. Step 8

   Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.

   Timer: 3 min (fixed)

   Ingredients used: 40.0 gr Pumpkin Seed

   Cookware: skillet

9. Step 9

   Divide the quinoa and kale among four bowls. Add the roasted sweet potato and chickpeas, drizzle with the tahini dressing, and finish with the toasted pumpkin seeds.

   Cookware: mixing bowl