# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables
04 - 2 medium sweet potatoes, peeled and cut into ½-inch cubes
05 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
06 - 2 tablespoons olive oil, divided
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon ground cumin
09 - ¼ teaspoon black pepper
→ Dressing
10 - 3 tablespoons tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or honey
13 - 2 tablespoons water, more as needed
14 - 1 small garlic clove, finely minced
15 - ¼ teaspoon salt
→ Garnishes
16 - ¼ cup toasted pumpkin seeds (pepitas)
17 - 2 tablespoons chopped fresh parsley (optional)
18 - Lemon wedges, for serving
# Directions:
01 - Set the oven to 425°F.
02 - On a baking sheet, toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and black pepper; spread evenly.
03 - Bake for 20 minutes, turning halfway until golden and tender.
04 - In a saucepan, combine quinoa, 2 cups water, and ½ teaspoon salt; bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Place kale in a large bowl, drizzle with remaining olive oil and a pinch of salt, then massage for 1–2 minutes until bright green and tender.
06 - Whisk together tahini, lemon juice, maple syrup or honey, water, garlic, and salt until smooth; adjust consistency with extra water if necessary.
07 - Divide quinoa into bowls, top with massaged kale and roasted sweet potatoes, then drizzle with the lemon-tahini dressing.
08 - Sprinkle toasted pumpkin seeds and parsley over the top; serve with lemon wedges.
