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A vibrant bowl with roasted sweet potatoes, crispy chickpeas, quinoa, and creamy tahini dressing.
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Anti-Inflammatory Harvest Glow Bowl

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 2 servings
Calories: 540kcal

Ingredients

  • 1 large sweet potato, peeled and cubed into 1/2-inch pieces
  • 1 can (15 oz) organic chickpeas, drained, rinsed, and patted dry
  • 1 cup dry white quinoa
  • 2 cups dinosaur kale, stems removed and finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1 ripe avocado , sliced
  • 2 tablespoons raw tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup

Instructions

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Toss the cubed sweet potatoes and chickpeas with olive oil, turmeric, ginger, and black pepper on the baking sheet until evenly coated.
  • Roast for 25 to 30 minutes, tossing halfway through, until sweet potatoes are fork-tender and chickpeas are slightly crisp.
  • While roasting, rinse quinoa under cold water, then combine with 2 cups of water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  • Prepare the dressing by whisking tahini, lemon juice, maple syrup, and 1 tablespoon of warm water in a small bowl until smooth.
  • Place chopped kale in a large mixing bowl with a pinch of salt and massage with your hands for 60 seconds until leaves are dark green and softened.
  • Divide the cooked quinoa and massaged kale into two serving bowls.
  • Top each bowl with the roasted sweet potato mixture and avocado slices.
  • Drizzle the turmeric-tahini dressing over the top and serve immediately.