Quinoa: 50g (1/4 cup, dry weight), Red cabbage: 100g (1 cup, thinly sliced), Kale: 50g (1 cup, chopped), Chickpeas: 100g (1/2 cup, cooked), Sweet potato: 100g (1 small, cubed), Avocado: 30g (1/4 medium), Pumpkin seeds: 10g (1 tbsp), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Maple syrup: 5g (1 tsp), Garlic: 3g (1 clove, minced), Water: 15ml (1 tbsp), Olive oil: 5ml (1 tsp), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Toss 100g cubed sweet potato with 5ml olive oil, 1g salt, and 1g black pepper. 3. Spread on a baking sheet lined with parchment paper and roast for 20-25 minutes, until tender and slightly caramelized. 4. Meanwhile, rinse 50g quinoa and cook according to package instructions. Let cool. 5. In a small bowl, toss 100g chickpeas with 2g cumin, 2g paprika, and 1g salt. 6. In another small bowl, whisk together 15g tahini, 10ml lemon juice, 5g maple syrup, 3g minced garlic, and 15ml water to make the dressing. Add more water if needed to reach desired consistency. 7. In a large bowl, massage 50g chopped kale with a pinch of salt for 1-2 minutes until slightly wilted. 8. To assemble the bowl, start with the cooked quinoa as the base. 9. Arrange the roasted sweet potato, 100g thinly sliced red cabbage, massaged kale, seasoned chickpeas, and 30g sliced avocado on top. 10. Drizzle with the tahini dressing. 11. Sprinkle with 10g pumpkin seeds.
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