Ingredients:

  • 2 medium sweet potatoes, cubed into 1/2-inch pieces
  • 1 can (15 oz) chickpeas, rinsed and patted bone dry
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup tri color quinoa, rinsed
  • 1 3/4 cups vegetable broth
  • 4 cups baby kale or spinach
  • 1 cup red cabbage, shredded
  • 1/2 cup premium tahini
  • 1/4 cup fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, grated
  • 4 tbsp ice cold water
  • 1 large avocado, sliced
  • 1/4 cup pumpkin seeds
  • 1 tbsp hemp seeds

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A hot oven is non negotiable for the Maillard reaction.
  2. Cube 2 medium sweet potatoes and pat 1 can (15 oz) chickpeas until they are bone dry.
  3. Toss the potatoes and chickpeas on the baking sheet with 2 tbsp avocado oil, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp sea salt.
  4. Roast 25 minutes until the potatoes are tender and chickpeas are crackling. Note: Give the pan a shake halfway through to ensure even browning.
  5. Combine 1 cup rinsed tri color quinoa and 1 3/4 cups vegetable broth in a saucepan.
  6. Simmer 15 minutes until the liquid is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  7. In a small bowl, combine 1/2 cup premium tahini, 1/4 cup lemon juice, 1 tbsp maple syrup, and 1 grated garlic clove.
  8. Add 4 tbsp ice cold water one tablespoon at a time, whisking until the dressing is pale and velvety.
  9. Shred 1 cup red cabbage and portion out 4 cups baby kale or spinach into four bowls.
  10. Divide the quinoa, roasted veggies, sliced avocado, 1/4 cup pumpkin seeds, and 1 tbsp hemp seeds across the bowls, then drizzle generously with sauce.