Ingredients
- 1 medium sweet potato, about 2 cups
- 1 cup cooked quinoa
- 1 cup kale
- 1 can of chickpeas
- 1 tbsp olive oil
- ½ tsp cumin
- 1 tsp paprika
- ¾ tsp garlic powder
- Chili powder, depending on spicy level
- Salt & pepper
- 1 bell pepper
- 1 tomato
- Nutritional yeast, to sprinkle on top
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Peel & remove the skin of the sweet potato and cut into 1-inch cubes.
- Add to a baking sheet lined with parchment. Spray with olive oil spray.
- Roast for about 20-25 minutes or until easily pierced with a fork.
- Cook the quinoa according to package instructions.
- At the end of cooking, add in a pinch of turmeric, salt, and black pepper. Mix everything, cover, and rest for 5 minutes. Then fluff the quinoa and set it aside.
- Meanwhile, drain the chickpeas from the can & rinse thoroughly. For fresh chickpeas, soak overnight & boil until tender.
- Heat a pan in medium to high heat, add in the chickpeas. Sauté for a few seconds until all the water evaporates (if there are any).
- Now add in the cumin, paprika, garlic powder, salt, and chili powder. Shake the pan so the spices coat with the chickpeas. Add in 1 tbsp oil and mix.
- Don’t use a spoon to mix, I would recommend moving the pan back and forth to avoid broken chickpeas.
- Sauté for 4-5 minutes in medium heat, moving the pan frequently. Transfer the chickpeas to a bowl and set them aside.
- Use the same pan with the leftover spices, add in the roasted sweet potatoes. Sauté for a few minutes and set aside.
- Into the same pan, add the chopped kale and sauté for 3-4 minutes and allow it to wilt slightly.
- Cut out the bell pepper & tomato into small cubes and set aside.
- To serve, add quinoa to ½ the bowl. Add sweet potatoes and the rest of the ingredients to the other side.
- Sprinkle with nutritional yeast. Optional- Drizzle with a tahini or mayo dressing