makes 4 bowls
For the roasted sweet potatoes:
2 sweet potatoes
olive oil
salt & fresh pepper
For the tahini:
2 garlic cloves
1 tsp coarse salt
3/4 cup tahini paste
2 Tbsp lemon juice
2-3 Tbsp warm water
2 tsp chopped parsley
For the lemon dressing:
1/4 cup lemon juice
1 tsp salt
1/2 tsp fresh pepper
2/3 cup olive oil
For the bowls:
4 cups chopped kale, stems removed
1 1/2 cups cooked quinoa
1 15oz can chickpeas, drained
1 cup crumbled feta cheese
sesame seeds
salt & fresh pepper
For the roasted sweet potatoes:
Preheat oven to 400˚F. Prepare a baking sheet with foil and spray with
non-stick cooking oil. Peel the potatoes and cut then into small cubes
(1/2″-1″). Toss in a bowl with enough olive oil to coat all the pieces.
Season GENEROUSLY with salt and fresh pepper. Lay the cubes out on the
baking sheet in one layer. Bake for 20-25 minutes flipping the potatoes
half way through.
To brown and crisp them a bit more, broil on high for 2-4 minutes. Careful not to burn them!
For the tahini: In
a pestle & mortar, crush the garlic and coarse salt until it is
completely paste-y. There should be no chunks. Add the tahini paste and
lemon and mix until combined. Add water, parsley and mix again. It
should be fairly loose. If the tahini is too thick, add another
tablespoon of water until you’ve achieved desired consistency.
You can also do this in a food processor
if you either don’t own a pestle & mortar, or if yours isn’t big
enough to hold all the ingredients.
For the lemon dressing: Whisk all the ingredients together.
For the bowls: Toss the chickpeas with about 2 tablespoons of lemon dressing in a small bowl. Set aside.
In a large bowl, toss & massage the kale with the remaining lemon
dressing, some salt, and fresh pepper. Massaging the kale will break
down some of those tough fibers and make the kale a bit softer.
Top with the roasted potatoes, quinoa, chickpeas, and crumbled feta. Drizzle with tahini. Use as much or as little as you like. You can serve the rest of the tahini on the side as well. Garnish with sesame seeds and season with salt and fresh pepper.
Top with the roasted potatoes, quinoa, chickpeas, and crumbled feta. Drizzle with tahini. Use as much or as little as you like. You can serve the rest of the tahini on the side as well. Garnish with sesame seeds and season with salt and fresh pepper.
Enjoy!
Treat each add on as it’s own little dish, making sure each component is delicious before adding it all together. This is called a “composed salad”.
YUM! YUM! YUM! Even the Mister liked it - which totally surprised me!
Comments