Quinoa Power Bowl

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 pound sweet potatoes (peeled and cut into 1-inch cubes (about 4 cups))
• 1 medium head cauliflower (cut into small florets)
• 1 15-ounce can chickpeas (drained and rinsed)
• 4 Tablespoons olive oil (divided)
• 1 Tablespoon nutritional yeast
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup tahini
• 3 Tablespoons lemon juice
• 3 cloves garlic (grated or minced)
• 1 Tablespoon maple syrup
• Salt and pepper (to taste)
• 1-2 Tablespoons water (if needed)
• 1 bunch kale
• 2 Tablespoons olive oil (extra virgin )
• 2 Tablespoons lemon juice
• 1/4 teaspoon kosher salt
• Salt and pepper (to taste)
• Avocado
• Hemp seeds

Instructions

1. 1

   Preheat oven to 450 degrees.

2. 2

   Rinse 1 cup quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15 minutes. Turn off heat and let stand 5-10 minutes.

3. 3

   Meanwhile, toss the 1 pound sweet potatoes with 3 Tablespoons olive oil, 1 Tablespoon nutritional yeast, 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ½ teaspoon pepper. Arrange in a single layer on a baking sheet. Roast for 10 minutes.

4. 4

   Add 1 medium head cauliflower and 1 15-ounce can chickpeas to the baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 20-25 minutes until potatoes are tender and cauliflower is slightly charred.

5. 5

   Remove from the oven and season with additional salt and pepper, to taste.

6. 6

   While vegetables are roasting, prepare the massaged kale and tahini dressing.

7. 7

   --- Massaged Kale ---

8. 8

   Remove and discard the stems from the 1 bunch kale. Wash and dry the leaves then tear into small pieces and place in a large bowl.

9. 9

   Add 2 Tablespoons olive oil, 2 Tablespoons lemon juice, and ¼ teaspoon kosher salt. With clean hands, firmly massage and crush the greens to work in the flavoring and soften. The volume of the leaves should reduce by about half. Taste and season with additional salt and pepper.

10. 10

    --- Tahini Dressing ---

11. 11

    Whisk together 1/4 cup tahini3 Tablespoons lemon juice, 3 cloves garlic, and 1 Tablespoon maple syrup. Add extra water if needed to thin. Taste and season with salt and pepper.

12. 12

    --- To Serve ---

13. 13

    Combine sweet potato-cauliflower mixture with cooked quinoa. Top with the massaged kale, avocado and hemp seeds, if desired. Drizzle with tahini dressing and toss gently to combine. Enjoy!