Ingredients:

  • 2 lb sweet potatoes, cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • 1 cup dry quinoa, rinsed
  • 2 cups water or vegetable broth
  • 4 cups curly kale, stems removed and chopped
  • 1 tbsp lemon juice
  • ½ cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp fresh ginger, grated
  • 4 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss cubed sweet potatoes and dried chickpeas with 2 tbsp olive oil, smoked paprika, garlic powder, and salt. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are caramelized.
  2. Combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. Place chopped kale in a bowl with lemon juice and 1 tbsp olive oil. Massage the leaves with your hands for 2–3 minutes until softened.
  4. Prepare the peanut sauce by whisking together creamy peanut butter, soy sauce, maple syrup, lime juice, and grated ginger. Gradually add warm water until the desired consistency is reached.
  5. Assemble the bowls by dividing the fluffy quinoa and massaged kale among four bowls. Top with the roasted sweet potato and chickpea mixture, then drizzle with the peanut sauce.