7 vegan mistakes to avoid 🌱

Ingredients

• 1 cup Quinoa (rinsed)
• 2 cups Water (for cooking quinoa)
• 1 medium Sweet Potato (peeled and cubed)
• 1 cup Canned Chickpeas (drained and rinsed)
• 2 cups Kale (stems removed, torn)
• 1 Avocado (sliced)
• 2 tablespoons Olive Oil (extra virgin)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Tahini (smooth)
• 1 teaspoon Maple Syrup (pure)
• 1/2 teaspoon Sea Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook Quinoa

   Rinse quinoa under cold water, then combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

   Time: PT15M

   Temperature: medium heat on stovetop

2. Roast Sweet Potato

   Preheat oven to 400°F. Toss cubed sweet potato with 1 tablespoon olive oil, a pinch of sea salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, turning halfway, until tender and lightly caramelized.

   Time: PT20M

   Temperature: 400°F

3. Warm Chickpeas

   While the sweet potato roasts, place drained chickpeas in a small skillet with ½ tablespoon olive oil, a pinch of salt, and pepper. Sauté over medium heat for 5 minutes until slightly crisp.

   Time: PT5M

   Temperature: medium heat on stovetop

4. Prepare Dressing

   In a small mixing bowl whisk together lemon juice, tahini, maple syrup, remaining ½ tablespoon olive oil, and a pinch of sea salt until smooth. Add a splash of water if needed to reach pourable consistency.

   Time: PT5M

5. Assemble the Bowl

   Divide cooked quinoa between two bowls. Top each with equal portions of roasted sweet potato, sautéed chickpeas, raw kale, and avocado slices. Drizzle the tahini‑lemon dressing over everything and finish with an extra pinch of salt if needed.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

18 g

Carbohydrates

68 g

Fat

18 g

Fiber

12 g