Turmeric-Ginger Buddha Bowl

Ingredients

• •1 cup quinoa
• •2 medium sweet potatoes, 1-inch cubes
• •1 (15 oz) can chickpeas, drained and dried
• •3 tbsp olive oil
• •1 tsp ground turmeric + 1 tsp smoked paprika
• •1 bunch kale, stems removed, torn
• •1 avocado, sliced
• •Dressing: 1/3 cup tahini, 2 tbsp lemon juice, 1 tbsp grated fresh ginger, 1 tsp turmeric, 1 tsp maple syrup, salt, 3–5 tbsp warm water

Instructions

1. 1

   Preheat oven to 425°F. Toss sweet potato with 1 tbsp oil, salt; roast 25 minutes. Toss chickpeas with 1 tbsp oil, turmeric, paprika, salt; roast on a separate sheet 20 minutes, shaking once.

2. 2

   Cook quinoa in 2 cups water with a pinch of salt, 15 minutes; rest 5 minutes, fluff.

3. 3

   Massage kale with 1 tbsp oil and a pinch of salt until tender.

4. 4

   Whisk all dressing ingredients, thinning with water until pourable.

5. 5

   Build bowls: quinoa base, then kale, sweet potato, chickpeas, avocado. Drizzle generously with dressing.