Ingredients:
- 1 large Sweet Potato, cubed into 1/2 inch pieces
- 15 oz canned Chickpeas, drained and rinsed
- 2 tbsp Avocado oil
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Sea salt
- 1 cup Uncooked Quinoa, rinsed
- 2 cups Vegetable broth
- 2 cups Dinosaur Kale, de-ribbed and finely shredded
- 1 small Watermelon Radish, thinly sliced
- 0.5 English Cucumber, sliced into half-moons
- 1 ripe Avocado, pitted and sliced
- 1 tbsp Hemp hearts
- 0.5 cup Premium hulled Tahini
- 1 large Lemon, juiced
- 1 tbsp Maple syrup
- 1 clove Garlic, finely grated
- 4 tbsp Ice-cold water
- 1 pinch Kosher salt
Instructions:
- Preheat your oven to 200°C (400°F).
- Dry the chickpeas thoroughly with a clean towel.
- Toss the sweet potato cubes and chickpeas on a large baking sheet with avocado oil, smoked paprika, garlic powder, and sea salt.
- Spread everything in a single layer. Roast for 35 minutes until the potatoes are tender and the chickpeas are noticeably firm and golden.
- Rinse the quinoa in a fine mesh sieve under cold water for 30 seconds to remove the bitter coating (saponins).
- Combine quinoa and vegetable broth in a small pot. Bring to a boil, then reduce to a low simmer.
- Cook for 15 minutes until the liquid is fully absorbed and the tails of the quinoa have popped out. Remove from heat and keep covered for 5 mins to fluff.
- Whisk (or shake) the tahini, lemon juice, maple syrup, grated garlic, and salt in a small bowl or jar. It will likely seize up and get thick — don't panic!
- Add the ice cold water 1 tablespoon at a time, whisking vigorously after each. Watch it turn pale, silky, and pourable. This is your homemade vegan buddha bowl tahini dressing.
- Layer the shredded kale in the bottom of two large bowls. Top with the warm quinoa to slightly wilt the greens.
- Arrange the roasted sweet potatoes, crunchy chickpeas, cucumber, radish, and avocado slices in distinct sections.
- Drizzle the bowl tahini dressing over the top and garnish with hemp hearts.