Sweet Potato & Chickpea Buddha Bowl

Ingredients · per serving

• 1 medium Lemon
• 250 g Sweet potato
• to taste Black pepper
• 1 clove Garlic
• 2 tbsp Pomegranate seeds
• 1 tsp Maple syrup
• 80 g Kale
• 2 tbsp Olive oil
• 75 g Quinoa
• 1 tsp Ground cumin
• 1 tbsp Pumpkin seeds
• 2 tbsp Tahini
• 240 g Tinned chickpeas
• to taste Salt
• 1 tsp Smoked paprika
• ½ tsp Garlic powder

Instructions

1. Heat the oven to 220°C/200°C fan. Peel and cube the sweet potato into 2cm pieces. Toss with 1 tbsp olive oil, ground cumin, smoked paprika, salt and pepper on a baking tray.
2. Drain and rinse the chickpeas. Pat completely dry with kitchen paper. Toss with 1 tbsp olive oil, garlic powder, smoked paprika and salt on a separate tray.
3. Roast both trays 22-25 minutes — turn the chickpeas once. Sweet potato should be tender with caramelised edges; chickpeas should be deeply crispy.
4. Rinse the quinoa. Combine with 150ml water and pinch salt. Bring to a boil, cover, lowest heat 12 min, rest 5 min off heat. Fluff with a fork.
5. Strip the kale from its stems and tear into bite-size pieces. Drizzle with 1 tsp olive oil and a pinch of salt. Massage with your hands for 2 minutes until darkened, glossy and silky.
6. Make the tahini dressing: whisk the tahini, lemon juice, minced garlic, maple syrup, salt and 3 tbsp warm water until smooth. Loosen with more water if too thick.
7. Build the bowls: quinoa as base, arrange the roasted sweet potato, crispy chickpeas and massaged kale in piles. Drizzle generously with tahini dressing. Top with pomegranate seeds, pumpkin seeds and a wedge of lemon.

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