Ingredients:
1 medium sweet potato, sliced
2 tablespoons olive oil, divided
2 cups cooked chickpeas or 1 can (15 ounces/420g), drained
1 1/2 teaspoons curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
1 cup (270g) quinoa, rinsed
2 cups (500ml) water
1/3 cup (80ml) olive oil (for dressing)
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon tahini
1/2 teaspoon curry powder (for dressing)
1 avocado, halved and sliced
1 cup (100g) red cabbage, shredded
1 cup (225g) raw spinach or mixed greens
Sesame seeds for garnish
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss sweet potato slices with 1 tablespoon olive oil, salt, and pepper. Arrange on half of the baking
sheet.
In the same bowl, add another tablespoon of olive oil, curry powder, smoked paprika, chili powder, salt,
and pepper. Add chickpeas and toss to coat. Spread on the other half of the baking sheet.
Bake for about 20 minutes, stirring occasionally, until sweet potatoes are tender and chickpeas are
crispy.
For the quinoa, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15
minutes until water is absorbed. Let stand covered for 10 minutes.
For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, tahini, and curry powder in a
small bowl.
Assemble the bowls: divide quinoa, sweet potatoes, chickpeas, red cabbage, avocado, and greens
between bowls. Drizzle with dressing and sprinkle with sesame seeds.
Prep Time: 30 mins | Cooking Time: 15 mins | Total Time: 45 mins | Servings: 2