Adapted from deliciously ella
Try this quick and easy recipe for busy midweek dinners. The nuts add a delicious crunch, while the cooked sweet potatoes pair perfectly with the quinoa. We love to bring the dish together with a dressing of almond butter, lemon juice and creamy tahini.
TIME: 35 minutes
SERVES: 4
INGREDIENTS
- 1 large sweet potato, peeled & cut into small bite-sized chunks
- 1 x 400g tin chickpeas, drained & rinsed
- 100g quinoa
- 1 tablespoon tamari
- 100g nuts
- 1 handful of kale, roughly chopped
- Pinch of dried red chilli flakes (optional)
- Drizzle of olive oil
- Pinch of sea salt & black pepper (to taste)
FOR THE DRESSING
- 1 tablespoon almond butter
- 2 tablespoons tahini
- 1 lemon, juiced
- 2 teaspoons maple syrup
- Pinch of sea salt & black pepper
METHOD
STEP 1 – Preheat oven to 190°C fan / 355°F. Place the sweet potato chunks and drained chickpeas into a large baking tray and add a drizzle of olive oil and a sprinkling of salt. Mix well and cook for 35–40 minutes until the sweet potatoes become soft.
STEP 2 – While the sweet potato and chickpeas cook, cook the quinoa according to the instructions on the pack.
STEP 3 – Place a large pan over medium heat and add 2 tablespoons of tamari and a drizzle of olive oil. Once warm, add the nuts and mix well. Cook for 5 minutes before adding the kale. Mix everything together and cook for a few minutes until the kale begins to soften.
STEP 4 – At this point, add the cooked quinoa to the pan, along with the sweet potatoes, chickpeas, lemon juice, maple and almond butter. Mix well until everything is coated in the dressing.