Built Buddha Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cups chopped kale
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1-2 tbsp water (to thin)
• Salt and pepper to taste

Method

1. Preheat the oven to 400°F (200°C).
2. Combine the quinoa and vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer covered for about 15 minutes, until the liquid is absorbed. Set aside.
3. Toss the sweet potato and chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until the sweet potato is tender and the chickpeas are lightly crisp.
4. While that roasts, massage the kale with the remaining tablespoon of olive oil and a pinch of salt until it softens — a couple minutes of real effort, not a shortcut.
5. Whisk the tahini, lemon juice, and water together until smooth, adding more water if needed to loosen it.
6. Build the bowls: quinoa on the bottom, kale, roasted sweet potato and chickpeas on top, finished with a drizzle of the tahini dressing.