SWEET POTATO & CHICKPEA BUDDHA BOWL

FOR THE SALAD BASE 
740g cooked quinoa
2 heads of kale, finely sliced
2 avocados, destoned, peeled and sliced
2 large red onions, peeled, sliced into 8 wedges
250g cherry tomatoes, halved
100g baby spinach

FOR THE CHICKPEAS
2 x 400g cans of chickpeas, drained and rinsed
30ml olive oil
10g cumin
20g paprika
20g garlic powder
Salt to taste

FOR THE SWEET POTATOES
4 sweet potatoes, peeled and diced
50ml olive oil
20g curry powder
10g cumin powder
Salt & pepper to taste
10g smoked paprika

DRESSING
170g tahini paste
Juice of 2 lemons
100g maple syrup
50g sesame oil
80ml water to loosen

1. Preheat oven to 180c.
2. Wash and peel your sweet potatoes and cut into large dice around 1cm.
3. Add to a large bowl. Add in the oil, smoked paprika, curry powder, cumin powder and season well. Place on a baking tray lined with parchment and cook in the oven for 20-25 minutes until softened and golden brown.
4. Peel and chop the onion into wedges (8 per onion), season with salt and pepper and a little vegetable oil. Place on a tray with baking parchment and roast in the oven for 15 minutes.
5. Add the drained chickpeas to a mixing bowl and toss cumin, paprika and curry powder, season well. Heat a large frying pan over a medium heat.
6. Once hot, add the oil and the seasoned chickpeas and sauté, stirring frequently for about 10 minutes. They should be browned.
7. Transfer the chickpeas to a bowl and set aside. In the same pan, add the de-stemmed and chopped kale and sauté for 2 minutes to allow it to wilt slightly. 
8. For the dressing, place all the ingredients into a blender or a bowl if using a stick blender and blend until incorporated. If the dressing becomes too thick, add the water a little at a time to loosen.
9. To serve, add a bed of quinoa to a bowl and top with the kale, arrange your chickpeas, roasted onion, sweet potatoes, avocado, spinach, and finish with your dressing.