Sweet potato and kale bowl with quinoa, coriander tahini dressing and crispy chilli-lime chickpeas

Name: Sweet potato and kale bowl with quinoa, coriander tahini dressing and crispy chilli-lime chickpeas
Total time: 90 min
Ingredients: 1 medium sweet potato (about 350g) peeled and sliced into 2cm thick rounds; 1 tbsp olive oil; 1 cup tri-coloured quinoa; 2 cups stock (chicken or vegetable); 2 purple carrots, peeled into strips using a mandolin or peeler; juice of 1 lime; ½ head small leaf kale, rinsed, leaves separated; 1 ½ avocados, hulled, sliced; For the coriander tahini dressing (makes approx. 1 cup); ⅓ cup tahini; ⅓ cup smoked almonds; 4 tbsp olive oil; 3 tbsp lemon juice; 2 tbsp parmesan; ¾ cup loosely packed coriander leaves; 2 tsp soy sauce; 1 clove garlic, chopped; ¾ tsp chilli powder or to taste; ½ tsp paprika

www.smh.com.au

Healthy doesn't have to be boring. Add tahini and crispy chickpeas to your grain bowl to add some extra flair.

View full recipe on www.smh.com.au

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