Ingredients:

  • 1 can (15 oz) chickpeas, drained and patted dry
  • 1 large sweet potato, diced into 1/2-inch cubes (approx. 300g)
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup cooked quinoa
  • 2 cups curly kale, de-stemmed and massaged
  • 1/2 cup purple cabbage, thinly shredded
  • 1/2 large avocado, sliced
  • 1/4 cup runny tahini
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1 tsp tamari or soy sauce
  • 3 tbsp ice water
  • 2 tbsp hemp hearts
  • 1 tbsp black sesame seeds

Instructions:

  1. Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss chickpeas and sweet potato cubes with avocado oil, smoked paprika, garlic powder, and sea salt. Spread into a single layer and roast for 20 minutes, shaking the pan halfway, until potatoes are tender and chickpeas are crispy.
  2. In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and tamari. Gradually add ice water one tablespoon at a time, whisking vigorously until the sauce reaches a smooth, pourable consistency.
  3. Assemble the bowls by dividing the cooked quinoa as a base. Add the massaged kale and shredded cabbage. Top with the roasted chickpea and sweet potato mixture and avocado slices. Drizzle generously with tahini dressing and garnish with hemp hearts and black sesame seeds.