Ingredients:

  • 2 large Sweet Potatoes (700g), cubed into 1/2-inch pieces
  • 1 can (15 oz) Chickpeas, drained and patted dry
  • 2 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1 cup dry Quinoa
  • 2 cups Vegetable broth
  • 1/2 cup Creamy natural peanut butter
  • 2 tbsp Tamari or low-sodium soy sauce
  • 1 tbsp Fresh lime juice
  • 1 tbsp Maple syrup
  • 1 tsp Fresh ginger, grated into a paste
  • 3 tbsp Warm water
  • 2 cups Purple cabbage, finely shredded
  • 1 large Carrot, julienned
  • 1/2 cup Shelled edamame, thawed

Instructions:

  1. Preheat oven to 400°F (200°C). Peel the sweet potatoes and cube them into 1/2 inch pieces. Note: Uniformity is key here so they all finish at the same time. Pat the chickpeas dry with a clean kitchen towel until no moisture remains. Toss both on a large baking sheet with avocado oil, smoked paprika, and sea salt.
  2. Spread the mixture into a single layer, ensuring no pieces are overlapping. Roast for 20 minutes, flipping halfway through. Cook until the potatoes are tender and the chickpeas are golden and crackling. You should hear a faint sizzle when you open the oven door.
  3. While the vegetables roast, rinse the quinoa under cold water. Combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Wait until the liquid is fully absorbed and the quinoa germs have spiraled out. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  4. In a small bowl, combine the peanut butter, tamari, lime juice, maple syrup, and grated ginger. Slowly add the warm water one tablespoon at a time, whisking constantly. Whisk until the sauce is completely smooth and reaches a pourable consistency. The aroma of the ginger and lime should be sharp and refreshing.
  5. Finely shred the purple cabbage and julienne the carrot into matchsticks. Thaw the edamame if using frozen. Note: Keeping the vegetables raw adds a necessary temperature and texture contrast to the warm roasted elements.
  6. Divide the fluffy quinoa into four bowls. Arrange the roasted sweet potatoes and chickpeas on one side. Add the shredded cabbage, carrots, and edamame in distinct sections.
  7. Drizzle the peanut sauce generously over each bowl. Stop when the ingredients are glossy but not swimming in liquid. If you like a bit of heat, a squeeze of sriracha or a sprinkle of red pepper flakes works wonders here.