This satisfying and healthy vegan dish has been a popular meal at the Art Nichols cafe in Cheshire Medical Center recently. Packed with flavor, fiber, antioxidants, and plant-based protein – no wonder staff and visitors come back for more!
This recipe is from Cooking Classy & serves 4.
- 2 medium sweet potatoes, scrubbed clean and diced into 3/4-inch cubes
- 1 (14.5 oz) can chickpeas, drained, rinsed, and dabbed dry with a clean towel
- 2 1/2 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- Salt to taste
- 1 small red onion, peeled and cut into wedges from root to tip
- 1 cup dry quinoa, rinsed and drained well
- 1 extra-large bunch kale, thick ribs removed and chopped
Ginger Tahini Dressing
- 1/3 cup tahini
- 2 1/2 Tbsp fresh lemon juice
- 2 Tbsp honey
- 1 clove garlic, peeled
- 1-inch cube peeled fresh ginger, peeled
- 3 Tbsp water
- Preheat oven to 400 degrees. Add the sweet potatoes and chickpeas to a rimmed baking sheet.
- Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric, and salt. Toss the mixture to evenly coat it and spread in an even layer on the sheet.
- Roast in the preheated oven for 15 minutes.
- Remove from the oven and toss. Then add red onions.
- Return to oven and roast until the sweet potatoes are tender – about 15 minutes longer.
- Meanwhile, cook the quinoa according to package directions and the steam kale for about 2 minutes.
- To assemble the bowls, divide kale among 4 bowls. Top with quinoa and the sweet potato mixture, then drizzle each serving with ginger tahini sauce.
- For the ginger tahini sauce:
- In a food processor, pulse tahini, lemon juice, honey, garlic, and ginger. Season with salt to taste (about 1/4 tsp).
- Add water and process mixture until smooth and creamy. Leftover sauce stores well in the refrigerator.
The photo is thanks to the Minimalist Baker (one of our favorites!), where you can find a variation of this dish.