Ingredients:
- 4 cups sweet potato, peeled and cubed
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 15 oz canned chickpeas, drained and patted dry
- 2 cups cooked quinoa
- 4 cups shredded kale
- 1 cup shredded purple cabbage
- 1 cup shelled edamame, thawed
- 1/2 cup creamy natural peanut butter
- 2 tbsp tamari
- 1 tbsp fresh lime juice
- 1 tsp freshly grated ginger
- 1 tsp sriracha
- 3 tbsp warm water
- 1/4 cup chopped cilantro
- 2 tbsp crushed roasted peanuts
- 1/2 avocado, sliced
- 1 lime, cut into wedges
Instructions:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Season the Veg: Toss the 4 cups of cubed sweet potato and 15 oz of patted dry chickpeas with 1 tbsp avocado oil, 1/2 tsp sea salt, and 1/2 tsp smoked paprika.
- Spread the veg in a single layer. Bake for 30 minutes, until the potatoes are tender and the chickpeas look golden. Note: Don't crowd them or they will steam instead of roast.
- Massage the Greens: While roasting, place the 4 cups of shredded kale in a bowl with a squeeze of lime and a pinch of salt. Squeeze the leaves with your hands for 2 minutes until they turn dark green and feel velvety.
- Whisk the Sauce: In a small bowl or jar, combine 1/2 cup peanut butter, 2 tbsp tamari, 1 tbsp lime juice, 1 tsp grated ginger, and 1 tsp sriracha.
- Emulsify: Add 3 tbsp warm water to the sauce and whisk vigorously until it reaches a pourable, glossy consistency.
- Prep the Cold Elements: Thinly slice the 1 cup of purple cabbage and 1/2 an avocado. Ensure your 1 cup of edamame is thawed.
- Build the Base: Divide the 2 cups of cooked quinoa among four bowls. Layer the massaged kale and shredded cabbage on top.
- The Assembly: Add the roasted sweet potatoes and chickpeas to the bowls. Drop in the edamame and sliced avocado.
- Final Flourish: Drizzle the peanut sauce generously over everything. Top with 1/4 cup chopped cilantro and 2 tbsp crushed peanuts. Serve with extra lime wedges.