Sweet potato quinoa bowl

Sweet potato quinoa bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Method:

Step 2

1.Preheat oven to 180C (355F), fan setting.

Step 3

2.Place the sweet potato chunks and drained chickpeas into a large baking tray and add a drizzle of olive oil and a sprinkling of salt. Mix well and cook for 25-30 minutes until the sweet potatoes are soft and beginning to turn golden at the edges.

Step 4

3.While the sweet potato cooks, place the quinoa into a saucepan with 200ml of water and a pinch of salt. Cover, place over a medium heat and bring to a gentle simmer. Allow to cook for 10-12 minutes until the water has been absorbed, then turn off the heat and leave it to steam in the residual heat.

Step 5

4.Place a large pan over a medium heat and add a drizzle of olive oil and 1 tablespoon of tamari. Once warm, add the almonds and mix well. Cook for 3-4 minutes until the tamari thickens and coats all of the nuts. Add the kale and cook for 2-3 minutes until tender and reduced.

Step 6

5.To make the dressing, place the almond butter, tahini, lemon juice,maple syrup and 2 tablespoons of water into a small bowl. Whisk until combined, and adjust seasoning to taste.

Step 7

6.Arrange some quinoa, cooked sweet potatoes and chickpeas, kale and almonds in serving bowls and drizzle with dressing. Sprinkle with red chili flakes, if desired.