Quinoa: 50 g (1/4 cup uncooked), Chickpeas (canned, drained): 100 g (2/3 cup), Sweet potato: 100 g (1/2 cup, roasted), Kale: 50 g (1 cup, massaged), Tahini dressing: 30 ml (2 tbsp), Olive oil: 5 g (1 tsp), Sesame seeds: 5 g (1 tsp)
Quinoa: 50 g (1/4 cup uncooked), Chickpeas (canned, drained): 100 g (2/3 cup), Sweet potato: 100 g (1/2 cup, roasted), Kale: 50 g (1 cup, massaged), Tahini dressing: 30 ml (2 tbsp), Olive oil: 5 g (1 tsp), Sesame seeds: 5 g (1 tsp)
1. Cook quinoa: Rinse and cook 50 g quinoa according to package instructions. 2. Roast sweet potato: Toss 100 g sweet potato with 5 g olive oil and roast at 200°C (400°F) for 20 minutes. 3. Massage kale: Massage 50 g kale with a pinch of salt until tender. 4. Assemble bowl: Layer quinoa, 100 g chickpeas, roasted sweet potato, and kale in a bowl. Drizzle with 30 ml tahini dressing. Sprinkle with 5 g sesame seeds. 5. Serve immediately.
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