1 large or 2 small sweet potatoes, cut into chunks
1/2 cauliflower cut into thirds - base trimmed but leaves kept on
1 -14-ounce canned chickpeas, drained and dried in a towel
1 tsp curry powder
1 tsp granulated garlic
5 tablespoons extra virgin olive oil
1/2 head of kale finely chopped and washed
1 lemon
2 cups cooked quinoa
2 tsp kosher salt
garlicky tahini
Fresh mint, cilantro or parsley to garnish
Flaky sea salt to finish
Garlicky tahini – recipe from Eating Out Loud
Quick pickled shallots - recipe below
Quick Pickled Shallots
1 large shallot
1/3 cup red wine vin
2 tsp kosher salt
2 tsp granulated sugar
Slice the shallots and place in a bowl with the red wine vin, kosher salt and sugar. Mix well and keep to the side. Let is sit for at least 20 minutes before using.
Directions
Pre-heat the oven to 500 degrees F. Chop sweet potato into small chunks and place on roasting tray. Place the cauliflower next to it. Drizzle both with 2 tablespoons of evoo and season well with kosher salt.
In a bowl place the drained and dried chickpeas. Add in the curry powder, 2 tablespoons evoo, 1 tsp kosher salt and granulated garlic. Mix and place next to the cauliflower and sweet potato. Place in the pre-heated oven for 20-25 minutes until golden.
Make the quinoa according to the package. When it is steamed add in 1 tablespoon extra-virgin olive oil and 1/2 tsp kosher salt. Mix and keep covered.
Place the chopped kale into a bowl and add in the lemon, 1 tbs evoo and 1/2 tsp kosher salt. Massage the kale.
When the veg is roasted, remove from oven. In a bowl, place a cup of quinoa and a cup of the massaged kale. Add in the roasted sweet potatoes, cauliflower, chickpeas and top with pickled shallots, fresh mint and a sprinkle of sea salt. Finish with lots of garlicky tahini.
