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| Servings |
serving
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Ingredients
- 1 medium sweet potato peeled and cubed
- 1 tbsp olive oil
- 1 cup chopped kale
- 1/4 red onion thinly sliced
- 1 cup quinoa cooked
- 1/4 cup chickpeas canned, drained and rinsed
- 1 tbsp tahini
- green onions for topping
- fresh chives optional for topping
Ingredients
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Rate this recipe!
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Instructions
- Start by preheating the oven to 425 degrees F and line a baking sheet with parchment paper.
- Add the sweet potato cubes and drizzle with 1 tablespoon of the olive oil. Bake for 25-30 minutes or until tender, flipping halfway through.
- Once cooked, add to a large skillet with one tablespoon of olive oil along with the chopped kale and onion. Sauté for 3-5 minutes.
- Add the cooked quinoa to a large serving bowl and top with the sweet potato, kale, and onion mixture and add the chickpeas.
- Drizzle with tahini and top with fresh chives.
I was skeptical of this recipe at first however it’s absolutely delicious! the tahini pairs so nicely with the sweet potato. The next time I make it I will definitely be doubling up on the kale and I will sautee the onion a little more first before adding everything else to the pan. Great recipe!
Yay! Love hearing how you enjoyed this recipe, Samantha! Adding more kale and sautéing the onion a bit more sound like great ideas, too. 🙂
I loved this recipe, and because I love kale I will also be adding more next time.
So glad you like this recipe, Samantha! Love that you’ll be adding more kale next time, too. ?
This is a new favorite!! So good!
I really enjoyed the recipe. The sweet potatoes added that unexpected sweetness. Will definitely make again!
Glad you enjoyed this recipe so much, Amira! 🙂