Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 lb Brussels sprouts, halved
- 2 cups cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups chopped kale, stems removed
- 1/2 cup pomegranate seeds
- 1/4 cup pumpkin seeds (pepitas)
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- For the Dressing: 1/4 cup tahini, 1 tbsp maple syrup, 1 tbsp lemon juice, 2 tbsp warm water.
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes and halved Brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, salt, and pepper. Toss everything directly on the pan until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer to ensure they roast rather than steam. Place the pan in the oven and bake for 25 to 30 minutes. Halfway through the cooking time, use a spatula to toss the veggies. Roast until the sweet potatoes are tender and the Brussels sprouts have crispy, golden edges.
- While the veggies roast, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the chickpeas and a pinch of salt. Sauté for 5-7 minutes until they are slightly crispy. In a large bowl, place your chopped kale and massage it with a tiny drop of oil or lemon juice for one minute to soften the leaves.
- In a small jar or bowl, combine the tahini, maple syrup, lemon juice, and warm water. Whisk vigorously until the mixture is smooth and creamy. If the dressing is too thick, add one extra teaspoon of water at a time until it reaches your desired drizzling consistency.
- Divide the cooked quinoa among four bowls. Top each bowl with a generous portion of massaged kale, roasted sweet potatoes, and crispy Brussels sprouts. Add the sautéed chickpeas, then garnish with pomegranate seeds and pumpkin seeds. Drizzle the maple tahini dressing over the top and serve immediately.
- Cook Time: 50 minutes