Chickpeas (cooked): 120g (3/4 cup), Sweet potato: 100g (1 small, roasted, cubed), Kale: 60g (2 cups, chopped), Avocado: 50g (1/4 medium), Red onion: 30g (1/4 cup, diced), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Cumin: 2g (1 tsp), Paprika: 2g (1 tsp), Garlic powder: 1g (1/2 tsp)
1. Roast chickpeas: Toss 120g chickpeas with 5ml olive oil, 2g cumin, 2g paprika, and 1g garlic powder. Roast at 200°C (400°F) for 20 minutes. 2. Prepare kale: Massage 60g chopped kale with 5ml olive oil and 5ml lemon juice. 3. Make dressing: Mix 15g tahini with 5ml lemon juice and 1-2 tbsp water to thin. 4. Assemble bowl: Place kale as base, arrange 100g roasted sweet potato cubes, roasted chickpeas, 50g sliced avocado, and 30g diced red onion. 5. Dress: Drizzle with tahini dressing.
