Fluffy quinoa, crispy sweet potatoes, garlic kale, chickpeas all drizzled in an AMAZING maple tahini dressing. This quinoa bowl recipe is perfect for lunch or dinner. Make meal prep super easy with this vegan, gluten-free, healthy meal!
Preheat the oven to 425 degrees Fahrenheit and place the rack in the second to the top position.
Wash sweet potatoes and cut into 1/2 inch cubes. Mix in mixing bowl with 2 Tablespoons olive oil. Add 1/2 teaspoon salt.
Transfer to a baking sheet and bake for 30-35 minutes, rotating the pan halfway through.
Destem kale and massage in warm water. Tear into pieces using hands.
Add olive oil to pan over low-medium heat. Add garlic and cook until fragrant (about 30 seconds). Add kale and cook until wilted stirring frequently (about 5 minutes).
Remove from heat and add salt and lemon juice. Set aside.
Rinse quinoa well in a fine mesh strainer. Bring 2 cups of water to boil and salt water. Add quinoa, cover, reduce heat to medium, and let simmer for 15 minutes.
Remove from heat and keep covered for 5-10 minutes. Fluff with fork.
Add all ingredients for dressing to a small mixing bowl and whisk until smooth.
Add 1/4 - 1/2 cup of cooked quinoa to bowl. Top with sweet potatoes, kale, and chickpeas. Top with dressing and pepitas (optional).
Leftovers keep in the fridge for about 5 days without dressing. Add the dressing before serving.