Quinoa, Kale and Roasted Sweet Potato Bowl with Tahini Dressing

This has rapidly become my go to meal. I made it for dinner one night last week and then took the leftovers for lunch the following two days as well. 

I'm now sitting here staring at the screen and salivating over the pictures, wanting it once more. It's one of those meals that you'll always look forward to and want again and again. Plus it's quick and simple to make, keeps well and is delicious eaten hot or cold. 
Have I tempted you enough yet? 

With only a few ingredients you get a dish that is full of vivid colours, mixed textures and big flavours. 

It's seasonal, yet light and will fill you up and keep you going throughout the day. By steaming the kale as the quinoa cooks,  most of its nutritional goodness is kept locked in - lots of vitamins C and K, as well as being rich in calcium and containing cholesterol lowering properties. Along with the quinoa, this dish is packed full of protein so you get everything your body needs from a delicious plant based meal.

Gluten + Dairy Free and Vegan

Ingredients:
Approx. 2 cups Kale (I used most of a 200g bag)
1 cup uncooked Quinoa + 2 cups (500ml) boiling water/stock
2-3 Sweet Potatoes
2 Garlic Cloves
Chili/Olive Oil
Dried Chili Flakes (optional)
Salt and Pepper, to taste

For the Tahini Dressing:

1/4 cup Tahini
juice of 1 lemon (2 tbsp)
2 Garlic Cloves, crushed
Salt and Pepper, to taste
Water, to thin 

To Make:

• Pre-heat oven to 190C.
• Start by peeling the sweet potato and chopping into evenly sized, smallish cubes.
• Place on a baking tray with a good drizzle of olive or chill oil.
• Using a garlic crush, mince the garlic and add to the sweet potato.
• Cover with a couple of teaspoons of chill flakes (to your taste) and some salt and pepper.
• Use your hands to mix altogether, ensuring the sweet potato is coated in the oil and seasonings.
• Pop in the pre-heated oven for about half an hour, until lightly browned and soft. It may need more/less time depending on what size chunks the sweet potato is in, but taste and see, they should be soft and sweet with a good hit of chilli.

• Whilst the sweet potato is in the oven, start cooking the quinoa; place it in a large saucepan over a medium heat and cover with the water/stock.
• Let it come to the boil and then reduce heat and cover.
• After 5-10 minutes of the quinoa cooking and whilst there is still water in the pan, add in the kale, leaving it to sit on top of the quinoa and steam. Cover once more.
• Leave for a further 5-10 minutes until all the water has been absorbed, the quinoa is fluffy and the kale is cooked. 
• Remove from heat.
• Drizzle with a little olive oil, some salt and lots of black pepper and mix together. Use some scissors to snip the kale into smaller pieces. Set aside.
• Combine all the ingredients for the dressing (except for the water) in a small bowl or jar and mix/shake well. 
• Adding in a tablespoon at a time, thin out with water to your desired consistency. Set aside.
• Transfer the kale and quinoa into a large serving bowl, top with the roasted sweet potato, drizzle over the tahini dressing and serve. 

Can be eaten hot or cold and can be kept in an air tight container in the fridge for a for days. 

Perfect for a lunch on the go.