Roast some sweet potatoes, top with quinoa, kale dressed in olive oil and lemon, roasted chickpeas, and a caesar-style dressing (vegan version shared below) - and you'll have a delicious and satisfying weeknight dinner ready to go. There are a few pans and ingredients that you'll need for this recipe, but it's easy to assemble and make once the pieces all come together.
- 2 large sweet potatoes, cut lengthwise
- 1 bunch Lacinto kale, chopped in thin strips
- Extra virgin olive oil
- 1/2 lemon, juiced
- 2 cups cooked chickpeas (make extra for snacking)
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa
- 1/2 cup cashews
- Nut milk (enough to cover cashews)
- 1/2 lemon, juiced
- 2-3 tablespoons nutritional yeast
- 1 clove garlic
- Salt and pepper
Roast the sweet potato: Preheat oven to 425 degrees. Drizzle olive oil on the bottom of a lined baking sheet and season with salt and pepper. Wash potatoes and cut in half lengthwise. Place cut-side down on the baking sheet and poke skin with a fork. Roast in the oven for 20 minutes. Then flip and roast for another 15 minutes or so until tender.
Roast the chickpeas: Add the cooked chickpeas to another baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon of smoked paprika. Add salt. Mix well and roast for ~15 minutes or until crispy.
Prep the kale: Wash and remove the leaves from the stalks and chop into strips. Add some olive oil and juice from 1/2 lemon. Massage, then let sit until other ingredients are ready.
Cook the quinoa: Rinse the quinoa in a fine mesh colander. To cook, add 1 cup of rinsed quinoa to a small pot along with 1 1/4 cups of water. Bring to a boil. Cover and reduce heat to a simmer. Let cook for 15 minutes until ready.
Make the dressing: Add all the ingredients to a high speed blender and mix until smooth. Add water for thinner consistency, if desired.
Assemble the dinner by placing the roasted sweet potato on a plate, cut side up. Spoon cooked quinoa on top along with kale salad. Top with roasted chickpeas and drizzle with caesar-dressing.