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Sweet Potato Tahini Bowl


Courtesy of StatePoint



1-1/2 cups quinoa, rinsed

2-2/3 cups vegetable broth

1/2 cup Pearls Sliced Katamala Olives, sliced


Sweet Potato

1 large sweet potato, peeled and chopped into half-inch cubes

1 tablespoon extra virgin olive oil 

1/2 teaspoon salt 

1/4 teaspoon pepper



1 (15-ounce) can chickpeas, drained and rinsed

2 teaspoons extra virgin olive oil 

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon garlic salt 

1/4 teaspoon each salt and pepper



5 cups kale, roughly chopped

2 large cloves garlic, minced 

2 teaspoons extra virgin olive oil 

1/4 teaspoon each salt and pepper

Tahini Dressing 

1/4 cup tahini

2 tablespoons lemon juice 

Water, as needed

1 tablespoon extra virgin olive oil 

Bring quinoa and vegetable broth to boil in small, heavy-bottomed saucepan over medium heat. Reduce heat to low and simmer, covered, until broth is absorbed, 15-20 minutes. Remove from heat and let rest for 5 minutes. Fluff with fork.


Preheat the oven to 450 degrees F. Toss sweet potato in olive oil, salt, and pepper and spread in even layer on a parchment-lined baking sheet. Toss chickpeas in olive oil and spices, and spread in even layer on a second parchment-lined baking sheet. Place baking sheets in oven side-by-side, if possible (if not, rotate pans top to bottom, front to back halfway through). Roast chickpeas for 15 minutes. Continue roasting sweet potato for 15 minutes longer, until soft and starting to turn golden brown on edges. Remove from heat and set aside.


While sweet potatoes and chickpeas bake, heat 2 teaspoons olive oil over medium heat in large skillet. Add kale, garlic, salt, and pepper and cook, stirring, until kale begins to wilt, about 5-8 minutes.


Mix all the tahini dressing ingredients together in food processor or with whisk. If dressing is too thick, add water until it can be drizzled. Assemble the bowls. Divide quinoa evenly. Top with chickpeas, sweet potato, kale, and slice Kalamata olives. Drizzle with tahini dressing and serve.


Try making your own combinations with whole grain rice or wheat berries, spinach or any dark greens and winter squash. For a finishing kick of bold flavor, add your favorite olives, such as Pearls Garlic or Jalapeno Stuffed Queen Olives or Mixed Greek Medley.

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