OVERVIEW

• Prep Time : 10 minutes
• Cook Time :30 minutes
• Total Minutes :40 minutes
• Servings: 1-2 Servings 
• CALORIES: Approximately 580 to 590 kcal

INGREDIENTS

• 1 cup cooked quinoa
• 1 sweet potato peeled, chopped in ½ inch cubes
• 1 canned chickpeas rinsed and drained
• 2 tablespoons olive oil divided
• ½ teaspoon cumin
• ½ teaspoon salt plus more to taste
• ½ teaspoon black pepper
• 8 ounces kale de-stemmed and chopped about 6 cups
• ½ avocado pitted and peeled

DRESSING

• 2 tablespoons tahini paste
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup

DIRECTIONS

1. Place a big baking sheet in the oven and preheat it to 425 degrees Fahrenheit. Put the chickpeas on one side and the sweet potatoes on the other. Both the sweet potatoes and the chickpeas should be covered in one tablespoon of olive oil. Cumin, salt, and pepper should be added to the sweet potatoes and chickpeas, then each should be coated separately. Stirring halfway through, bake for 30-35 minutes.
2. Pour the last tablespoon of olive oil over the kale in a big bowl. Use your hands to massage the oil into the kale and, if wanted, sprinkle it with salt to taste. To serve, divide into two bowls. On top, divide the quinoa.
3. The dressing ingredients should be blended and creamy in a small mason jar.
4. Place the potatoes and chickpeas on top of the quinoa and kale in the bowls once they have finished roasting. 
5. Top with the avocado and tahini dressing. Serve warm