Ingredients
2 large sweet potatoes, cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste
1 cup uncooked quinoa
4 cups chopped kale, stems removed
1/2 cup pomegranate seeds
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup tahini
2 tbsp lemon juice
1 tbsp maple syrup
2–3 tbsp warm water
1/2 tsp ground cumin
Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas on a large baking sheet with olive oil, smoked paprika, garlic powder, salt, and pepper.
Step 2: Roast the vegetables for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
Step 3: While the vegetables roast, cook the quinoa according to package instructions. Fluff with a fork and set aside.
Step 4: Place the chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes soft and dark green.
Step 5: Prepare the dressing by whisking together the tahini, lemon juice, maple syrup, and cumin. Gradually add warm water until the dressing reaches a creamy, pourable consistency.
Step 6: Assemble the bowls by dividing the quinoa, massaged kale, roasted sweet potatoes, and chickpeas among four bowls.
Step 7: Top each bowl with pomegranate seeds and toasted pumpkin seeds. Drizzle the creamy tahini dressing generously over the top before serving.
Notes
To save time, use pre-cut kale and canned chickpeas. The dressing can be made up to 3 days in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
Keywords: autumn harvest buddha bowl with tahini dressing, healthy dinner, vegan bowl, roasted vegetables, quinoa bowl
