Ingredients:

  • 2 large sweet potatoes (approx. 800g), peeled and cut into 1/2-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup tri-color or white quinoa, thoroughly rinsed
  • 1.75 cups vegetable broth
  • 1 can (15oz) black beans, drained and rinsed
  • 2 cups baby kale or arugula, packed
  • 3 tbsp creamy tahini
  • 1 large lemon, juiced (approx. 3 tbsp)
  • 1 tbsp maple syrup
  • 1 clove garlic, finely minced
  • 2 tbsp warm water
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 2 scallions, thinly sliced

Instructions:

  1. Preheat oven to 200°C (400°F). On a large rimmed baking sheet, toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and salt.
  2. Spread potatoes in a single layer and roast for 30 minutes until edges are charred and centers are tender.
  3. While potatoes roast, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove quinoa from heat and let sit covered for 5 minutes, then fluff with a fork.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and warm water until creamy and pourable.
  6. Assemble the bowls by layering the kale, quinoa, roasted sweet potatoes, and black beans. Drizzle with dressing and garnish with pepitas and sliced scallions.