Buddha Bowl with Sweet Potato & Chickpea

Step 1 · Roast the Sweet Potato and Chickpeas

Preheat the oven to 425°F (220°C). On a sheet pan, toss the sweet potatoes and chickpeas with 2 tablespoons of the olive oil, the smoked paprika, cumin, and a big pinch of salt. Roast, tossing halfway, until tender and browned, 25-30 minutes.

• ×2Sweet Potatoes, peeled and cut into 2 cm cubes
• 3 tbspOlive Oil, divided
• 1 tspSmoked Paprika
• Salt, to taste

Step 2 · Cook the Quinoa

Meanwhile, combine the quinoa with 1 1/2 cups water and a pinch of salt in a small pot. Bring to a boil, cover, and simmer on low for 15 minutes. Rest 5 minutes, then fluff.

• ¾ cupQuinoa, rinsed
• 2–3 tbspWater, to thin the dressing
• Salt, to taste

Step 3 · Roast the Broccolini

Toss the broccolini with a little of the remaining oil and add it to the sheet pan for the last 10-12 minutes of roasting, until crisp-tender.

• 1 bunchBroccolini, trimmed

Step 4 · Massage the Kale

In a large bowl, toss the kale with the rest of the olive oil and a pinch of salt. Massage with your hands for about 30 seconds, until softened and glossy.

• 2 cupsKale, stemmed and chopped
• 3 tbspOlive Oil, divided
• Salt, to taste

Step 5 · Make the Tahini Dressing

Whisk together the tahini, lemon juice, garlic, and a pinch of salt. Whisk in the water a spoonful at a time until pourable.

• 3 tbspTahini
• 1 tbspLemon Juice
• 1 cloveGarlic, finely grated
• Salt, to taste
• 2–3 tbspWater, to thin the dressing

Step 6 · Assemble

Divide the quinoa between bowls. Top with the roasted sweet potato, chickpeas, broccolini, and kale. Drizzle with the tahini dressing and finish with black pepper.

• ¾ cupQuinoa, rinsed
• 1 bunchBroccolini, trimmed
• 2 cupsKale, stemmed and chopped
• 3 tbspTahini
• Black Pepper, to taste