Curried Chickpea and Sweet Potato Quinoa Power Bowl

• Produce

  • 2 Avocados
  • 1 (15 oz can Chickpeas
  • 2 clove Garlic
  • 2 cups Kale
  • 2 Sweet potatoes, large

• Condiments

  • 1/3 cup Lemon juice
  • 1/2 cup Tahini

• Pasta & Grains

  • 1 1/2 cup Quinoa

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Curry powder
  • 1/2 tsp Kosher salt
  • 1 1/2 tsp Salt
  • 2 pinch Salt

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 1 tbsp Water

• Other

  • 3 cups Cooking liquid (vegetable broth or water*
  • 2 Zuchinni, cut into rounds

Found on adashofmegnut.com

Ingredients

• 2 large sweet potatoes, sliced in half
• 1 tbsp coconut oil
• ½ tsp ground black pepper
• ½ tsp salt
• 2 zuchinni, cut into rounds
• 1 tbsp coconut oil, melted
• ½ tsp ground black pepper
• ½ tsp salt
• 1½ cup uncooked quinoa, rinsed
• 3 cups cooking liquid (vegetable broth or water)*
• ½ tsp salt
• 1 (15 oz) can of chickpeas
• 1 tsp curry powder
• ½ tsp cumin
• ½ tsp kosher salt
• 1 tbsp coconut oil, melted
• 2 cups kale, stems removed
• 1 tbsp coconut oil, melted
• 1 clove garlic, minced
• pinch of salt
• ½ cup tahini
• 1 clove garlic, minced
• ⅓ cup lemon juice
• 1-2 tbsp water
• pinch of salt
• 2 avocados

Directions

• Preheat oven to 400F.
• Toss sweet potatoes in coconut oil, salt and pepper. Place flesh side down on a baking sheet. Bake for about 20-25 minutes, flipping half way through (FYI: we will be adding the zuchhini in at the 10 minute mark).
• While the sweet potatoes are baking, combine quinoa, salt and cooking liquid (water or broth) to a medium sauce pan. Bring to a boil. Once boiling, cover with a lid and bring down to a simmer. Allow to cook for 20 minutes.
• Toss zucchini in coconut oil, salt and pepper. Once the sweet potatoes are at the 10 minute mark, add them to the baking sheet in a single layer and cook for about 15 minutes, flipping half way through.
• While the quinoa, sweet potatoes and zucchini are cooking, get the chickpeas started. Heat coconut oil in a large skillet. Add chickpeas, curry powder, cumin and salt. Cook until chickpeas are a little crispy, about 10 minutes, making sure to stir occasionally. Remove chickpeas from pan.
• Add more coconut oil to the skillet and the kale, minced garlic and salt. Stir until the kale wilts, about 3-5 minutes.
• Somewhere in that time (probably while the chickpeas are cooking), make the tahini lemon sauce. Add tahini, lemon juice, garlic, and salt to a food processor. You can also do this in a bowl with a whisk if you dont mind small bits of garlic in your sauce. Process until combined and smooth. Add 1-2 tablespoons of water until you reach a thin consistency that will be able to be drizzled over bowl.
• To assemble, add quinoa to bottom of the bowl. Then layer with sweet potatoes, zucchini, chickpeas, kale and avocado. Drizzle with lemon tahini sauce. Serve while everything is still warm.