Ingredients:

  • 2 lbs sweet potatoes, cubed into ½ inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 cups curly kale, stems removed and finely chopped
  • 1 cup cooked quinoa or wild rice
  • 1 large Honeycrisp apple, thinly sliced
  • ½ cup goat cheese, crumbled
  • ⅓ cup pecans, toasted
  • 1 tbsp lemon juice
  • ¼ cup tahini
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 3 tbsp warm water
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the mixture in a single layer on the baking sheet, ensuring they are not crowded to allow for proper roasting.
  4. Roast for 20-25 minutes, tossing halfway through, until the potatoes have mahogany-colored edges and chickpeas are slightly crisp.
  5. Place chopped kale in a bowl with 1 tbsp lemon juice and a pinch of salt. Massage the leaves with your hands for 2-3 minutes until they are tender and dark green.
  6. In a small bowl or blender, whisk together tahini, maple syrup, 2 tbsp lemon juice, apple cider vinegar, minced garlic, and warm water until a smooth emulsion forms.
  7. Divide the cooked quinoa, massaged kale, and roasted sweet potato/chickpea mixture into four bowls.
  8. Top each bowl with apple slices, crumbled goat cheese, and toasted pecans.
  9. Drizzle the maple-tahini dressing over the bowls and serve.