ingredients
1 sweet potato, cut into bite-sized pieces
1x 400g can of chickpeas, drained
100g quinoa
100g almonds
2 tablespoons of tamari
Large handful of chopped kale
Juice of 1 lemon
2 teaspoons of maple syrup
1 tablespoon of almond butter
Drizzle of creamy tahini
Olive oil
Salt and pepper
Pinch of chilli flakes (optional)
method
Preheat the oven to 190C, fan setting.
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.
While the sweet potato cooks, cook the quinoa according to the instructions on the pack.
Place a large pan over a medium heat and add 2 tablespoons of tamari and a drizzle of olive oil. Once warm, add the almonds 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.
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.
Serve with the creamy tahini drizzled over the top, with a crack of black pepper and some chilli flakes (if using).
