Ingredients:

  • 2 large Sweet Potatoes (approx. 800g), cubed into 1-inch pieces
  • 1 can (15 oz / 425g) Chickpeas, drained and patted dry
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 2 cups Cooked Quinoa
  • 1 can (15 oz / 425g) Black Beans, rinsed and drained
  • 4 cups Lacinato Kale, de-stemmed and finely shredded
  • 1 tbsp Fresh Lime Juice
  • 1/4 cup Natural Creamy Peanut Butter
  • 1 tbsp Soy Sauce
  • 1 tbsp Maple Syrup
  • 1 tsp Sriracha
  • 3 tbsp Warm Water

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the sweet potato cubes and dried chickpeas with olive oil, smoked paprika, garlic powder, and sea salt until evenly coated.
  3. Spread the vegetables in a single layer, ensuring they are not overcrowded to allow for proper caramelization.
  4. Roast for 25 minutes, tossing halfway through, until the sweet potatoes are tender with mahogany-colored crispy edges and the chickpeas are golden.
  5. While roasting, place the shredded kale in a large bowl and massage with 1 tablespoon of lime juice until softened.
  6. Prepare the dressing by whisking peanut butter, soy sauce, maple syrup, and sriracha. Gradually add warm water one tablespoon at a time until a creamy, pourable emulsion forms.
  7. Assemble the bowls by layering cooked quinoa, massaged kale, black beans, and the roasted sweet potato/chickpea mixture. Drizzle with the prepared sauce before serving.