Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 cup dry quinoa or farro
- 1 bunch curly kale, stems removed and chopped
- 1 large honeycrisp apple, sliced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- For the Dressing: 3 tbsp tahini, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, and 2 tbsp warm water
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes and chickpeas on a large baking sheet. Drizzle with olive oil, salt, pepper, and a pinch of cinnamon. Toss well to coat and spread them in a single layer. Roast for 25 to 30 minutes until the potatoes are tender and the chickpeas are slightly crispy.
- While the vegetables are roasting, rinse your quinoa or farro under cold water. Place the grains in a small pot with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to “massage” the kale for 2-3 minutes. This helps break down the tough fibers, making the leaves softer, darker, and much easier to digest.
- In a small jar or bowl, whisk together the tahini, maple syrup, apple cider vinegar, and warm water. Continue whisking until the mixture is smooth and creamy. If the dressing is too thick, add another teaspoon of water until it reaches your desired drizzling consistency.
- Divide the massaged kale and cooked grains among four bowls. Top with the roasted sweet potatoes, crispy chickpeas, fresh apple slices, dried cranberries, and toasted pecans. Drizzle the maple tahini dressing generously over the top and serve immediately.
- Cook Time: 45 minutes
- Diet: Vegan, Vegetarian, Gluten-Free