NUTRITION

SERVINGS

INGREDIENTS

1/2 medium sweet potato, cubed

1/2 cup quinoa

3/4 cup chickpeas, drained and rinsed

2 cups fresh kale, chopped

1/2 container (85g) plain nonfat Greek yogurt

1 tablespoon pumpkin seeds

1/2 tablespoon tahini

1 tablespoon lemon juice

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

• 1

  Preheat oven to 400°F (200°C)

• 2

  Rinse quinoa thoroughly and cook according to package instructions (typically 2:1 water to quinoa ratio)

• 3

  Peel and cube sweet potato into 1-inch pieces

• 4

  Toss sweet potato cubes with 1/2 teaspoon olive oil, salt, and pepper

• 5

  Spread sweet potato on a baking sheet and roast for 20-25 minutes until tender and slightly crispy

• 6

  Drain and rinse chickpeas, pat dry with paper towels

• 7

  Toss chickpeas with remaining olive oil and season with salt and pepper

• 8

  Add chickpeas to the oven for the last 10-15 minutes of sweet potato cooking time until crispy

• 9

  Prepare the dressing by whisking together tahini, lemon juice, and 1-2 tablespoons of water until smooth

• 10

  Massage chopped kale with a tiny bit of olive oil and a pinch of salt to soften

• 11

  Assemble the bowl: Start with quinoa as the base, arrange roasted sweet potatoes, crispy chickpeas, and massaged kale

• 12

  Add a dollop of Greek yogurt on the side

• 13

  Sprinkle with pumpkin seeds and drizzle with lemon tahini dressing

• 14

  Season with additional salt and pepper if desired