Quinoa Bowl with Roasted Chickpeas and Tahini Dressing

What you need

• 170 g (1 cup) quinoa, rinsed
• 1 large sweet potato, about 500 g (1 lb), cut into 2 cm cubes
• 1 can chickpeas, 400 g (14 oz), drained, rinsed and patted dry
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 100 g (3 1/2 oz) kale, tough stems removed
• 2 ripe avocados
• 4 tbsp tahini
• 1 lemon, juiced
• 1 tsp maple syrup
• 1 clove small garlic, grated
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Toss the sweet potato with 1 tbsp of the oil, salt and pepper, spread it on a large baking tray and roast for 15 min.

3. 3

   Toss the chickpeas with 1 tbsp oil, the cumin, paprika and a good pinch of salt. Add them to the tray beside the sweet potato.

4. 4

   Roast for 15-20 min more, stirring once, until the sweet potato is tender and browned at the edges and the chickpeas are crisp.

5. 5

   Meanwhile, put the quinoa in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, cover and simmer on low until the water is absorbed, about 15 min.

6. 6

   Take the quinoa off the heat, leave it covered for 5 min, then fluff with a fork.

7. 7

   Tear the kale into bite-sized pieces. Rub it with the last 1 tbsp oil and a pinch of salt for 1-2 min until it darkens and softens.

8. 8

   Whisk the tahini with the lemon juice, maple syrup and garlic. It will seize at first; whisk in warm water a spoonful at a time until pourable, then season with salt.

9. 9

   Halve, pit and slice the avocados.

10. 10

    Divide the quinoa among four bowls and arrange the sweet potato, chickpeas, kale and avocados on top in separate sections.

11. 11

    Drizzle with the dressing and serve.

Imported from minimalistbaker.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.