Vegan Harvest Bowl
By admin
Roast cubed sweet potato at 200°C with olive oil and smoked paprika for 25 minutes until caramelised.
Instructions
1
Roast cubed sweet potato at 200°C with olive oil and smoked paprika for 25 minutes until caramelised.
2
Rinse and dry chickpeas. Toss with olive oil, cumin, and salt. Roast alongside sweet potato for 20 minutes.
3
Whisk together all dressing ingredients until smooth and creamy.
4
Massage kale with a pinch of salt and a few drops of oil for 2 minutes until softened.
5
Assemble bowls with quinoa as base. Arrange kale, sweet potato, chickpeas, avocado, cucumber, and tomatoes over the top. Drizzle generously with tahini dressing.
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