Quinoa, Chickpea & Sweet Potato Buddha Bowl
PREP 10 MIN•COOK 30 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
400g sweet potatoes, orange diced
salt & pepper, to taste
1⁄2 can of chickpeas (14 oz can) drained & rinsed
1 tsp ground turmeric
1 tsp ground cumin
1 kale leaf stripped & shredded
1⁄2 cup (90g) pre-cooked quinoa warmed according to packet directions
1⁄2 tsp chilli flakes optional
Tahini Dressing
3 tsp hulled tahini
2 tsp water hot
2 tsp lemon juice
1 tsp maple syrup (honey or rice malt syrup)
Preheat the oven to 390°F/fan-forced 360°F and line a baking sheet with baking paper.
Toss sweet potato with salt and pepper, place on sheet and bake for 30 minutes, turning halfway.
In a medium non-stick skillet over medium heat, add chickpeas, turmeric and cumin. Add a small amount of water to distribute the spices evenly and cook until slightly crispy and browned. Set aside.
Add kale to the skillet and cook until softened.
To make the dressing, whisk ingredients in a shallow bowl until combined and season with salt and pepper.
Divide quinoa, sweet potatoes and chickpeas between bowls and drizzle over dressing.
Scatter over chilli flakes or any fresh herb for an extra flavor boost.
Energy (kJ)
1338 kJ / 320 cals
Protein
11.6 g
Fat
7 g
Sat. Fat
1 g
Carbs
46.7 g
Sugar
14.1 g
Fiber
10.8 g
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