Spiced Sweet Potato and Kale Buddha Bowl

Ingredients

• 2 large, cubed sweet potatoes
• 200 g, chopped kale
• 1 cup, rinsed quinoa
• 1 can, drained and rinsed chickpeas
• 1, sliced red bell pepper
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp smoked paprika
• 2 tbsp coconut aminos
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley
• 2 cups water
• to taste salt
• to taste pepper

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. Toss sweet potatoes with cumin, coriander, smoked paprika, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until tender.
3. 3. In a saucepan, bring 2 cups of water to a boil. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the water is absorbed.
4. 4. In a large frying pan, add the chopped kale and sliced red bell pepper. Sauté with a splash of water for about 5 minutes until the kale is wilted and the pepper is tender.
5. 5. Add drained chickpeas, coconut aminos, and lemon juice to the frying pan. Stir and cook for an additional 2-3 minutes until heated through.
6. 6. Once the quinoa is cooked, fluff it with a fork and divide it among bowls.
7. 7. Top each bowl with roasted sweet potatoes, the kale and chickpea mixture, and finish with a sprinkle of fresh parsley.

Notes

• The smoked paprika adds a unique depth of flavour to the dish.

Substitutions

• If you prefer, use black beans instead of chickpeas.