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

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

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.

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.

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

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.

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.

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.

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

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