Ingredients:

  • 2 cups (370g) cooked quinoa, cooled
  • 1 large sweet potato (300g), cubed into 1/2 inch pieces
  • 2 cups (150g) broccoli florets
  • 2 tbsp (30ml) avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 bunch (250g) curly kale, stems removed and chopped
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (60g) tahini
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss sweet potatoes and broccoli with avocado oil, smoked paprika, garlic powder, and salt. Spread cooked quinoa in an even layer on the same tray.
  2. Roast for 25–30 minutes, tossing halfway through, until vegetables are tender and charred and quinoa is golden and crispy.
  3. While roasting, place chopped kale in a large bowl. Drizzle with olive oil, lemon juice, and a pinch of salt. Massage firmly with hands for 2–3 minutes until volume reduces and leaves soften.
  4. Whisk tahini, apple cider vinegar, maple syrup, and minced garlic in a small bowl. Gradually add warm water until a creamy, pourable consistency is reached.
  5. Combine the roasted vegetables and crispy quinoa with the massaged kale. Drizzle with the tahini dressing and toss to coat thoroughly.