Ingredients
Scale
- 1 cup quinoa, thoroughly rinsed
- 2 cups water or vegetable broth
- 2 large sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups chopped kale, streams removed
- 1/2 cup dried cranberries
- 1/2 cup toasted pecan halves
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer and roast for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized at the edges.
- While the vegetables are roasting, combine the rinsed quinoa and water in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. Once the water is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- In the last 10 minutes of roasting, you can add the chickpeas to the baking sheet to warm them through and give them a slight crunch. Meanwhile, place the chopped kale in a large bowl and massage it with a tiny bit of olive oil and salt for 2 minutes until it becomes soft and dark green.
- In a small bowl, whisk together the tahini, maple syrup, lemon juice, and minced garlic. Add warm water one tablespoon at a time until the dressing reaches a drizzling consistency. Season with a pinch of salt to taste.
- Divide the cooked quinoa among four bowls. Top each bowl with the roasted sweet potatoes, Brussels sprouts, chickpeas, and massaged kale. Sprinkle with dried cranberries and toasted pecans. Drizzle the maple-tahini dressing generously over the top before serving.
- Cook Time: 45 minutes
- Diet: Vegetarian, Vegan, Gluten-Free