Ingredients:

  • 1 cup Quinoa, cooked and cooled
  • 2 cups Tuscan Kale, stems removed and finely ribboned
  • 1 medium Sweet Potato, peeled and diced into 1/2 inch cubes
  • 4 tbsp Extra Virgin Olive Oil, divided
  • 1/2 tsp Cumin seeds
  • 1 cup Canned Chickpeas, rinsed and drained
  • 1/2 Avocado, sliced
  • 2 tbsp Pumpkin seeds
  • 1/4 cup Pomegranate arils
  • 1.5 tbsp Freshly squeezed lemon juice
  • 1 tsp Freshly grated ginger
  • 1/2 tsp Honey
  • 1/2 tsp Sea salt

Instructions:

  1. Place the ribboned kale into a large mixing bowl with a teaspoon of lemon juice and a pinch of salt. Massage the kale with your hands for 3 minutes until the leaves turn dark green and velvety to aid digestion.
  2. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon of olive oil and sea salt. Spread in a single layer on a baking sheet and roast for 20 minutes until potatoes are tender.
  3. Sizzle cumin seeds in a small pan with 1 tbsp olive oil for 30 seconds. Add chickpeas to the pan and fry until the skins begin to crackle.
  4. Whisk dressing ingredients (remaining oil, ginger, honey, lemon) in a jar.
  5. Combine ingredients starting with a base of quinoa and massaged kale. Layer toppings by adding the warm sweet potatoes, spiced chickpeas, and avocado. Garnish bowl with pumpkin seeds and pomegranate arils.