Ingredients:
½ cup uncooked quinoa
1 large sweet potato, scrubbed and diced
1 tsp. olive oil
1 tsp. harissa (or paprika)
1 medium-size beetroot, cut into 1-inch wedges
¼ bunch kale
½ tsp. olive oil
2 Tbsp. tahini
2 tsp. lemon juice
1 tbsp. water
Pinch of salt
½ avocado, sliced
½ cup sprouts (broccoli or alfalfa)
Preparation:
Preheat your oven to 150° C.
Combine ½ cup quinoa and 1 cup water in a medium saucepan. Bring to a simmer over medium heat and cover. Cook quinoa for 15 minutes, until the water is absorbed, and set aside.
Transfer the diced sweet potato to a baking tray and drizzle with olive oil; season with harissa. Then, roast sweet potatoes for 20 minutes.
Meanwhile, prepare the beetroot by blanching or steaming it for 10 minutes, until the beetroots are fork tender.
Remove the tough stems from the kale and discard. Roughly chop the kale into small pieces and transfer them to a bowl. Drizzle with ½ teaspoon olive oil and use your fingers to massage the oil into the kale leaves until they’re softer.
Combine the tahini and lemon juice in a small bowl and whisk them together. Add water a teaspoon at a time to thin the mixture until it reaches a smooth and stirrable consistency. Season with a pinch of salt and add more lemon juice if desired.
To assemble, divide the quinoa between two bowls and top with the kale, beetroots, sweet potato, avocado, and sprouts. Drizzle with lemon tahini dressing and serve warm or at room temperature.
