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Sweet potato, peeled and diced
Chickpeas, rinsed and drained
Olive oil
Spices of choice (garlic powder, chili powder, cumin, etc.)
Salt and pepper
Dry quinoa
Hummus (homemade or shop-bought)
Curry powder
Kale, coarsely chopped
Avocado, sliced
Carrots, in ribbons
Red cabbage, finely chopped
Sesame oil
Sesame seeds
Preheat the oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or parchment paper.
Spread out the sweet potato on one half of the baking sheet. Put the chickpeas on the other half. Season with salt and pepper. Then, season the chickpeas with the spices of your choice. Drizzle olive oil over the whole baking sheet.
Cook in the oven for 30 minutes, turning and mixing the ingredients half-way through.
Meanwhile, bring a large quantity of water to a boil. Cook the quinoa for 10 to 15 minutes or until the quinoa is tender. Drain. Let cool at room temperature.
In a small bowl, mix the hummus with the curry powder.
Finally, split all the ingredients into 4 bowls. When ready to serve, drizzle sesame oil on top of each bowl and sprinkle with sesame seeds.
