← Nouns Cooking · Plant-Based

Ingredients

• 2 small sweet potatoes, cut into wedges
• ½ Red onion, cut into wedges
• 200 g broccoli or tenderstem, cut into florets
• 2 handfuls Kale, stems removed, torn
• 2 tbsp Olive oil
• 1 can chickpeas (400 g can), drained, rinsed and patted dry
• 1 tsp ground cumin
• ¾ tsp Chilli powder
• ¾ tsp Garlic powder
• 150 g Quinoa, rinsed
• salt and pepper
• 4 tbsp Tahini
• 1 tbsp Maple syrup
• ½ Lemon, juiced
• 3 tbsp hot water, to thin

Method

1. Heat the oven to 200°C (400°F). Toss the sweet potato and onion with 1 tbsp of the oil and some salt and pepper on a large tray and roast for 10 min.
2. Meanwhile, simmer the quinoa in 300 ml salted water, covered, for 15 min until the water is absorbed, then leave it covered off the heat.
3. Add the broccoli to the tray, turn everything and roast for 10 min more. Add the kale for the last 4–5 min so it crisps at the edges.
4. While the veg roast, heat the remaining oil in a frying pan over medium heat. Add the chickpeas with the spices and a pinch of salt and fry for 8–10 min, shaking the pan, until crisp and dry.
5. Whisk the tahini, maple syrup and lemon juice, then add hot water a spoonful at a time until it is smooth and pourable. Season with salt.
6. Divide the quinoa between bowls, top with the roasted veg and chickpeas and drizzle generously with the tahini sauce.

Tips

• Tahini is made from sesame, a common allergen.
• Store the parts separately and the bowls make great packed lunches for 3 days.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker Love and Lemons