Ingredients
Method
Roasting Sweet Potatoes & Chickpeas
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Toss cubed sweet potatoes and dried chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper until evenly coated.
- Spread in a single layer with space between cubes. Roast for 22 to 25 minutes, tossing halfway through, until sweet potatoes are tender with caramelized browned edges and chickpeas are golden and crisp.
Cooking Quinoa & Massaging Kale
- While vegetables roast, combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15 minutes.
- Remove saucepan from heat and let sit covered for 5 minutes. Fluff gently with a fork.
- In a large bowl, drizzle chopped kale with 1 teaspoon olive oil and a pinch of salt. Massage leaves vigorously with clean hands for 1 to 2 minutes until dark green, tender, and silky.
Whisking the Maple Tahini Dressing
- In a jar or small mixing bowl, whisk together tahini, fresh lemon juice, maple syrup, grated garlic, and salt (mixture will seize and thicken initially).
- Whisk in warm water 1 tablespoon at a time until a glossy, velvety, drizzle-ready dressing forms.
Assembling the Harvest Bowls
- Divide warm quinoa and massaged kale evenly among 4 shallow ceramic serving bowls.
- Top with roasted sweet potato cubes, crispy chickpeas, and crisp Honeycrisp apple slices.
- Drizzle generously with the creamy maple tahini dressing, scatter toasted pepitas and dried cranberries over top, and serve warm.