Miso-Roasted Sweet Potato and Quinoa Buddha Bowl with Tahini Drizzle

Ingredients

• 2 unit sweet potatoes
• 2 tbsp white miso paste
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 3 tbsp extra-virgin olive oil
• 1 cup quinoa
• 2 cup vegetable stock
• 2 unit garlic cloves
• 540 ml canned chickpeas
• 1 tsp smoked paprika
• 4 cup lacinato kale
• 3 tbsp lemon juice
• 0,25 cup tahini
• 2 tbsp toasted pumpkin seeds
• 0,25 cup fresh cilantro

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.

2. 2

   Whisk 2 tbsp white miso, 2 tbsp maple syrup, 1 tbsp rice vinegar and 2 tbsp extra-virgin olive oil into a glossy glaze.

3. 3

   Cut 2 medium sweet potatoes into 3/4-inch cubes, toss with two-thirds of the miso glaze and spread in a single layer; roast 25-30 minutes, flipping halfway, until the edges caramelize and a paring knife slides through easily.

4. 4

   While the potatoes roast, rinse 1 cup quinoa and simmer with 2 cups vegetable stock and 1 minced garlic clove for 15 minutes, then rest covered 5 minutes and fluff with a fork.

5. 5

   Drain and rinse 1 can (540 ml) chickpeas, pat very dry, then toss with 1 tbsp olive oil, 1 tsp smoked paprika and 1/2 tsp cumin; roast alongside the potatoes for the last 20 minutes until crackly.

6. 6

   Stem and thinly slice 4 cups lacinato kale, then massage with 1 tbsp lemon juice and a pinch of salt for 60 seconds until it softens and turns emerald.

7. 7

   Whisk 1/4 cup tahini with 2 tbsp lemon juice, 1 tbsp water, 1 grated garlic clove and a pinch of salt until pourable and pale; loosen with more water if needed.

8. 8

   Divide the quinoa among 4 bowls and arrange the sweet potato, chickpeas and massaged kale in sections.

9. 9

   Drizzle with the remaining miso glaze and the tahini sauce, then finish with 2 tbsp toasted pumpkin seeds and a scattering of fresh cilantro.