Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss sweet potato cubes with oil, cumin, paprika, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes until golden and soft.
1½ cups sweet potato, salt and black pepper to taste, ⅛ teaspoon ground paprika, ¼ teaspoon cumin, 1 teaspoon olive oil, black pepper
Cook the quinoa: Prepare according to package instructions. Fluff with a fork when done.
½ cup raw quinoa
Massage the kale: Tear the kale leaves into pieces, discard the stems. Add lemon juice and a pinch of salt, and massage with your hands for a few minutes. Let it sit while you prep the rest.
3 cups kale, 2 teaspoon lemon juice, salt
Assemble the bowls: Divide quinoa, kale, roasted sweet potatoes, chickpeas, carrots, and cabbage between two bowls.
½ cup cooked chickpeas, ½ cup carrots, ½ cup red cabbage
Make the sauce: In a small bowl or jar, whisk together tahini, lemon juice, oil, water, garlic, salt, pepper, and chili flakes.
1 tablespoon tahini, 1 tablespoon lemon juice, 1 tablespoon avocado or olive oil, 1 teaspoon garlic, salt, black pepper, red chili flakes, 2 tablespoon water
Top and serve: Drizzle the sauce over the bowls and finish with your favorite seeds or herbs.
If you loved this recipe, please leave a 5-star rating and review below!
