Rainbow Buddha Bowl with Sweet Potato, Crispy Chickpeas & Lemon Tahini

Ingredients

For 2 portions

• 🌾 120g quinoa
• 🥤 290ml tap water
• 🍠 350g sweet potato
• 🫘 240g chickpeas, canned
• 🥦 200g broccoli
• 🥬 80g kale
• 🏺 3 Tbsp olive oil
• 🌿 1 Tsp cumin powder
• 🫑 1 Tsp paprika
• 🧂 0.75 Tsp salt
• 🥣 2 Tbsp tahini
• 🧄 1 clove garlic
• 🍋 1 medium lemon

Method

1. Preheat the oven to 210 °C (190 °C fan) and line two baking trays.
2. Cut the sweet potato (skin on, scrubbed) into wedges about 1.5 cm thick. Drain, rinse and dry the chickpeas very well with kitchen paper – dry chickpeas get crispy.
3. Toss the sweet potato on one tray with 1 tablespoon of the oil, half the paprika and a pinch of salt. Toss the chickpeas on the other tray with 1 tablespoon of oil, the cumin, the remaining paprika and a pinch of salt.
4. Roast both for 15 minutes. Cut the broccoli into florets, add them to the chickpea tray with a drizzle of oil, turn the wedges and roast everything for another 12–15 minutes, until the wedges are tender and caramelised, the chickpeas crisp and the broccoli charred at the tips.
5. Meanwhile, rinse the quinoa and put it in a pan with 250 ml of the water and a pinch of salt. Bring to the boil, cover and simmer gently for 12–15 minutes until the water is absorbed. Rest, covered, for 5 minutes and fluff with a fork.
6. Strip the kale from its stalks and tear it into pieces. Massage with a squeeze of lemon, a few drops of oil and a pinch of salt for 1 minute until it softens and darkens.
7. Lemon tahini: whisk the tahini with the juice of half the lemon, the crushed garlic and the remaining salt, then whisk in the remaining 40 ml water, a spoonful at a time, until smooth and pourable. (It will thicken first, then loosen – keep whisking.)
8. Build the bowls: quinoa, kale, broccoli, chickpeas and sweet potato wedges in sections, with a lemon wedge. Drizzle with the lemon tahini and serve warm.