Roasted Sweet Potato and Chickpea Quinoa Bowl with Lemon-Tahini Drizzle

Ingredients

• 2 unit sweet potatoes
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 540 ml canned chickpeas
• 1 cup quinoa
• 2 cup vegetable stock
• 2 unit garlic cloves
• 4 cup kale, chopped
• 0,25 cup tahini
• 2 tbsp lemon juice
• 0,5 cup pomegranate seeds
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

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

2. 2

   Toss 2 cubed sweet potatoes (about 1 lb) with 1 tbsp extra-virgin olive oil, 1 tsp smoked paprika, ½ tsp cumin, and ½ tsp salt, then spread on one sheet.

3. 3

   Drain and thoroughly pat dry 1 can (540 ml) chickpeas, toss with 1 tbsp olive oil, ½ tsp cumin, and ¼ tsp cayenne, and spread on the second sheet.

4. 4

   Roast both sheets for 25 minutes, tossing halfway, until sweet potatoes are caramelized at the edges and chickpeas are crackling and crisp.

5. 5

   Meanwhile, rinse 1 cup quinoa well, then simmer in 2 cups vegetable stock for 15 minutes until fluffy; rest covered for 5 minutes and fluff with a fork.

6. 6

   In a skillet, warm 1 tsp olive oil and sauté 1 minced garlic clove for 30 seconds until fragrant, then add 4 cups chopped kale and a pinch of salt, tossing until just wilted, about 2 minutes.

7. 7

   Whisk ¼ cup tahini with 2 tbsp lemon juice, 1 tbsp warm water, 1 minced garlic clove, and ¼ tsp salt until pourable and glossy : add more water 1 tsp at a time if needed.

8. 8

   Divide quinoa among 4 bowls, then top with sweet potatoes, chickpeas, wilted kale, ½ cup pomegranate seeds, and 2 tbsp chopped fresh parsley.

9. 9

   Drizzle generously with lemon-tahini sauce and finish with cracked black pepper before serving warm.