Healthy doesn't have to be boring. Add tahini and crispy chickpeas to your grain bowl to add some extra flair.
1 medium sweet potato (about 350g) peeled and sliced into 2cm thick rounds
1 tbsp olive oil
1 cup tri-coloured quinoa
2 cups stock (chicken or vegetable)
2 purple carrots, peeled into strips using a mandolin or peeler
juice of 1 lime
½ head small leaf kale, rinsed, leaves separated
1 ½ avocados, hulled, sliced
For the coriander tahini dressing (makes approx. 1 cup)
⅓ cup tahini
⅓ cup smoked almonds
4 tbsp olive oil
3 tbsp lemon juice
2 tbsp parmesan
¾ cup loosely packed coriander leaves
2 tsp soy sauce
1 clove garlic, chopped
¾ tsp chilli powder or to taste
½ tsp paprika
For the roasted chilli-lime chickpeas
400g can chickpeas, rinsed and drained thoroughly
2 tbsp olive oil
zest of 1 lime
1 tbsp lime juice
1 tbsp chilli powder
1 tsp garlic salt
½ tsp pepper
2 tbsp salad seed mix
microgreens, dill, parsley, coriander
Preheat oven to 180C.
To make the chilli-lime chickpeas toss chickpeas with olive oil and seasonings, then spread out on a baking tray lined with baking paper. Bake for 30 min, removing from oven and tossing half way through cooking. Remove and set aside to cool completely (leftover roasted chickpeas will last for one week in a tightly sealed container).
Spread the sweet potato rounds onto the same baking tray – it does a great job of mopping up any leftover flavourings from the chickpeas. Season generously with salt and pepper and drizzle with olive oil. Roast for 30 minutes or until starting to caramelise and cooked through.
Meanwhile, prepare the quinoa. Gently simmer the quinoa in the stock for 12 minutes. Remove from the heat, cover and leave for 10 minutes to steam and fluff-up.
For the coriander tahini dressing add all ingredients to a blender and blitz to combine. If the dressing is too thick, add a tablespoon of water and blitz again. Continue until desired consistency is achieved.
Place the kale on a baking tray lined with baking paper and roast for 5 to 7 minutes before seasoning generously (you want the leaves to be just crisp).
To serve, add the quinoa to each bowl. Top with slices of sweet potato, then the chickpeas, sliced avocado, shredded purple carrot and crispy kale. Generously squeeze over some fresh lemon or lime, and top with salad seeds and any additional herbs. Dollop over the dressing and serve.
Note: Keep dressing separate if not eating immediately, and dress salad just before serving. Leftover dressing will keep for 1 week in the fridge.