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PREP 10 MIN · COOK 30 MIN
DF · EF · GF · NF · VE · V
INGREDIENTS
SERVING 1
  • 400g sweet potatoes diced
  • salt & pepper, to taste
  • 12 can of chickpeas (14 oz can) drained & rinsed
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 kale leaf stripped & shredded
  • 12 cup (90g) pre-cooked quinoa
  • 12 tsp chilli flakes optional
  • Tahini Dressing
  • 3 tsp hulled tahini
  • 2 tsp water hot
  • 2 tsp lemon juice
  • 1 tsp maple syrup (honey or rice malt syrup)
METHOD
This method is based on 1 serving
  1. Preheat the oven to 390°F and line a baking sheet with baking paper. 

     

  2. Toss sweet potato with salt and pepper, place on sheet and bake for 30 minutes, turning halfway.

     

  3. In a medium non-stick skillet over medium heat, add chickpeas, turmeric and cumin. Add a small amount of water to distribute the spices evenly and cook until slightly crispy and browned. Set aside.

     

  4. Add kale to the skillet and cook until softened.

     

  5. To make the dressing, whisk ingredients in a shallow bowl until combined and season with salt and pepper.

     

  6. Arrange quinoa, sweet potatoes and chickpeas in a serving bowl and drizzle over dressing.

     

  7. Scatter over chilli flakes or any fresh herb for an extra flavour boost.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2657
Energy (cals) 635
Protein 22.7g
Fat 14g
Sat. Fat 1.6g
Carbs 91.7g
Sugar 28.3g
Fiber 22.7g
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