Ingredients
2mediumsweet potatoes,scrubbed clean and diced into ¾-inch cubes
14.5oz.chick peas
2 ½Tbsp.olive oil
1 ½tsp.ground cumin
½tsp.paprika
½tsp.cinnamon
¼tsp.turmeric
salt
1smallred onion,peeled and cut into wedges from root to tip
1cupdry quinoa,rinsed and drained well
1extra largebunch kale,thick ribs removed, chopped
⅓cuptahini
2 ½Tbsp.fresh lemon juice
2Tbsp.honey
1smallclove garlic,peeled
1-inchcubefresh ginger,peeled
3Tbsp.water
Preparation
Preheat oven to 400 degrees F. Add sweet potatoes and chick peas to a rimmed 18×13-inch baking sheet.
Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.
Return to oven and roast until potatoes are tender, about 15 minutes longer.
Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted.
To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste.
Add water and process mixture until smooth and creamy. Store any left over in refrigerator.
