Simon Hill

Quinoa, Chickpea & Sweet Potato Buddha Bowl

Simon Hill
PREP 10 MIN
COOK  30 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

400g sweet potatoes, orange diced

salt & pepper, to taste

12 can of chickpeas (14 oz can) drained & rinsed

1 tsp ground turmeric

1 tsp ground cumin

1 kale leaf stripped & shredded

12 cup (90g) pre-cooked quinoa warmed according to packet directions

12 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)

Methodbased on 2 servings
1

Preheat the oven to 390°F/fan-forced 360°F and line a baking sheet with baking paper. 

2

Toss sweet potato with salt and pepper, place on sheet and bake for 30 minutes, turning halfway.

3

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.

4

Add kale to the skillet and cook until softened.

5

To make the dressing, whisk ingredients in a shallow bowl until combined and season with salt and pepper.

6

Divide quinoa, sweet potatoes and chickpeas between bowls and drizzle over dressing.

7

Scatter over chilli flakes or any fresh herb for an extra flavor boost.

Nutritional Informationper serving

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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