Popular Conditions & Diets
Ingredients
16
Time
25m
Serves
3
Recipe by Kelsey Russell-Murray
Ingredients
16
Time
25m
Serves
3
Vegan
Dinner
1 cup
Quinoa
rinsed and drained
400 ml
Low Sodium Chickpeas
drained and rinsed
1 med
Sweet Potato
diced into 1-inch pieces
2 cups
Kale
chopped, stems removed
3 cups
Broccoli
chopped into florets
1 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Chili Powder
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Sea Salt
divided
1/2 tsp
Black Pepper
divided
1/2 cup
Tahini
1-2 Tbsp
Maple Syrup
1 Tbsp
Soy Sauce
3 Tbsp
Warm Water
1 Tbsp
Lemon Juice
1
Preheat your oven to 425-degrees F.
2
Prepare quinoa per cooking instructions on the package.
3
Pat chickpeas dry with paper towel. Add chickpeas and diced sweet potato to a large parchment-lined baking sheet. Drizzle with 1 tbsp. olive oil, salt and pepper. Roast in the oven for 20-minutes, stirring halfway. Sweet potatoes should be browned and soft, and chickpeas should be crispy. After cooking, toss chickpeas with onion, garlic and chili powder and stir to coat.
4
While the sweet potatoes and chickpeas are cooking, add the broccoli to a second baking sheet and drizzle with oil, salt and pepper. Roast in the oven for 8 minutes. Remove baking sheet from oven and add kale (drizzled with oil, salt and pepper) and return to oven for another 4-5 minutes, until kale is crispy and broccoli is browned. Remove both baking sheets from the oven when finished cooking.
5
While the vegetables are roasting, prepare the tahini dressing by adding tahini, maple syrup, soy sauce, lemon juice and water to a medium bowl and whisking to combine. Add more/less water as required to thin to desired consistency. Season with salt and pepper.
6
To serve, divide quinoa evenly between bowls. Top with roasted sweet potato, broccoli, chickpeas and kale and drizzle with a healthy quantity of tahini dressing. Enjoy!
7
Substitutions: Substitute the suggested vegetables for veggies of your preference. Spinach, Brussels sprouts and squash would be great options! Don’t have tahini on hand? Substitute natural peanut butter or almond butter for tahini, just be mindful you may need a little bit more water to thin! Swap quinoa for a whole grain of your choice, such as brown rice or bulger.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
