Roasted Sweet Potato and Chickpea Buddha Bowl with Lemon Tahini

Ingredients

• 2 unit sweet potatoes, medium
• 540 ml chickpeas, canned
• 1 cup quinoa
• 2 cup vegetable stock
• 4 cup kale, chopped
• 2 tbsp extra-virgin olive oil
• 1 tsp harissa paste
• 0,5 tsp ground cumin
• 0,25 cup tahini
• 3 tbsp lemon juice
• 1 unit garlic clove, minced
• 1 tsp maple syrup
• 2 tbsp fresh parsley, chopped
• 2 tbsp pomegranate seeds

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line two baking sheets with parchment.

2. 2

   Toss 2 medium sweet potatoes, cut into ¾-inch cubes, with 1 tbsp extra-virgin olive oil, ½ tsp salt and ½ tsp cumin; spread on one sheet.

3. 3

   Pat 1 can (540 ml) chickpeas very dry and toss with 1 tbsp olive oil, 1 tsp harissa paste and ¼ tsp salt; spread on the second sheet.

4. 4

   Roast both together for 25 minutes, shaking the pans at the halfway point, until the sweet potato edges caramelize and the chickpeas turn deeply crisp.

5. 5

   Meanwhile, simmer 1 cup rinsed quinoa in 2 cups vegetable stock, covered, for 15 minutes; rest off heat 5 minutes, then fluff with a fork.

6. 6

   Strip 4 cups chopped kale from the stems, drizzle with 1 tsp olive oil and a pinch of salt, and massage with your hands for 1 minute until it softens and darkens.

7. 7

   Whisk ¼ cup tahini, 3 tbsp lemon juice, 1 minced garlic clove, 1 tsp maple syrup and 3–4 tbsp warm water until the dressing turns pale and pourable.

8. 8

   Divide the quinoa among 4 bowls, arrange the sweet potato, chickpeas and kale in sections, scatter 2 tbsp chopped fresh parsley and 2 tbsp pomegranate seeds over top, and finish with a generous zigzag of tahini dressing.