Buddha Bowl

Ingredients

• 14 ozsweet potato, cut into bite-sized cubes
• 8 1/2 ozchickpeas, drained weight, rinsed and patted dry
• 3 tbspolive oil
• 1 tspground cumin
• 1 tspsmoked paprika
• 5 1/4 ozquinoa, rinsed
• 1 1/4 cupswater
• 3 1/2 ozkale, stems stripped, torn small
• 3 1/2 ozred cabbage, finely shredded
• 1avocado, sliced
• 2 oztahini
• 1lemon, juiced
• 1 tspmaple syrup
• 1 tspsea salt

Method

1. 1

   Heat the oven to 400°F. Toss the sweet potato cubes and the dried chickpeas with two tablespoons of the olive oil, the ground cumin, the smoked paprika and half the salt, spread them over a baking sheet in one layer, and roast for 30 minutes, shaking the pan once.

2. 2

   Meanwhile, put the rinsed quinoa and the water in a small pan with a pinch of salt, bring to a boil, cover and simmer on low for 15 minutes. Take it off the heat and leave it covered for five more, then fluff with a fork.

3. 3

   Whisk the tahini with the lemon juice and the maple syrup. It will seize into a thick paste — this is normal. Add cold water a spoonful at a time, whisking, until it is the texture of pouring cream.

4. 4

   Put the torn kale in a bowl with the last of the olive oil and a pinch of salt and squeeze it in your hands for a minute until it darkens and softens. Raw kale straight from the bag is unpleasant to eat; a minute of this fixes it.

5. 5

   Spoon the quinoa into four bowls and arrange the roasted sweet potato and chickpeas, the massaged kale, the shredded red cabbage and the sliced avocado around the edge in sections rather than mixing them.

6. 6

   Spoon the tahini sauce over the whole bowl. Use more than looks right — it is the only thing connecting the piles to each other.