Vegan Quinoa Bowl

1. 1
   prep

   Preheat the oven and prepare the vegetables.

   1.Set oven to 400°F (200°C).

   2.Peel and cube sweet potatoes into 1-inch pieces.

   3.Dice cucumber and halve cherry tomatoes. Set aside raw.
2. 2
   roast · ~25 min

   Roast the sweet potatoes and chickpeas.

   1.On a baking sheet, toss sweet potatoes and chickpeas with olive oil, smoked paprika, cumin powder, garlic powder, and half the salt.

   2.Spread in a single layer and roast 25 minutes until sweet potatoes are tender and golden, stirring once halfway.

   TIPDon't crowd the pan or the vegetables will steam instead of roast.
3. 3
   boil · ~15 min

   Cook the quinoa.

   1.Combine rinsed quinoa with water and a pinch of salt in a saucepan.

   2.Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.

   3.Remove from heat and let rest covered 5 minutes, then fluff with a fork.
4. 4
   mix

   Make the tahini dressing.

   1.In a small bowl, whisk tahini, lemon juice, maple syrup, minced garlic, and the remaining salt.

   2.Slowly add water while whisking until smooth and pourable.

   TIPAdd water one tablespoon at a time to reach your preferred consistency.
5. 5
   mix · ~2 min

   Massage the kale.

   1.Place kale in a bowl with a drizzle of olive oil and a pinch of salt.

   2.Massage with your hands for 1-2 minutes until leaves soften and turn bright green.

   TIPMassaging kale breaks down its tough fibers and removes bitterness.
6. 6
   assemble

   Assemble the bowls.

   1.Divide quinoa among four bowls.

   2.Top with roasted sweet potato and chickpeas, massaged kale, cucumber, and tomatoes.

   3.Fan sliced avocado on top and drizzle generously with tahini dressing.

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