Vegan Quinoa Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C and arrange racks in the upper and lower thirds.

   Cookware: baking sheet

2. Step 2

   Rinse the quinoa thoroughly in a fine-mesh sieve. Put it in the saucepan with the water and bring to a boil over high heat.

   Ingredients used: 180.0 gr Quinoa, 480.0 ml Water

   Cookware: fine mesh sieve, saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the quinoa from the heat, leave it covered for 5 minutes, then uncover and fluff it with a fork.

   Timer: 5 min (fixed)

   Cookware: fork, saucepan

5. Step 5

   In a large bowl, toss the chickpeas, sweet potato, bell pepper, and onion with 2 tbsp (30 ml) olive oil, ⅝ tsp salt, paprika, cumin, and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 4.0 gr Paprika, 300.0 gr Red Bell Pepper, 150.0 gr Red Onion, 4.0 gr Salt, 500.0 gr Sweet Potato

   Cookware: Large Mixing Bowl

6. Step 6

   Divide the chickpea mixture between the baking sheets and spread it into single layers. Roast until the sweet potato is tender and browned, stirring and rotating the sheets halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet

7. Step 7

   Place the kale in the large bowl with 1 tbsp (15 ml) olive oil and ⅛ tsp (1 gr) salt. Massage until the leaves soften slightly and turn glossy.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Kale, 15.0 ml Olive Oil, 1.0 gr Salt

   Cookware: Large Mixing Bowl

8. Step 8

   Whisk the tahini, lemon juice, maple syrup, garlic, and ⅛ tsp (1 gr) salt until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 gr Garlic, 60.0 ml Lemon Juice, 15.0 ml Maple Syrup, 1.0 gr Salt, 60.0 ml Tahini

   Cookware: Small Mixing Bowl, whisk

9. Step 9

   Divide the quinoa and kale among four bowls. Add the roasted chickpea mixture, avocado, parsley, and pumpkin seeds, then spoon the dressing over each serving.

   Ingredients used: 2.0 piece Avocado, 30.0 gr Parsley, 35.0 gr Pumpkin Seed