Ingredients:

  • 2 Large Sweet Potatoes (approx. 800g), peeled and cubed into 1/2 inch pieces
  • 1 can (15 oz / 425g) Chickpeas, drained, rinsed, and patted dry
  • 1.5 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1/2 cup (125g) Natural creamy peanut butter
  • 2 tbsp Tamari
  • 1 tbsp Fresh lime juice
  • 1 tbsp Maple syrup
  • 1 tsp Freshly grated ginger
  • 1 clove Garlic, minced
  • 1/2 tsp Sriracha
  • 4 tbsp Warm water
  • 2 cups (370g) Cooked Quinoa
  • 2 cups Purple cabbage, thinly shredded
  • 1 cup Edamame, shelled and steamed
  • 1 Large Carrot, ribboned
  • 1 Large Avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges for garnish
  • 1 tsp Toasted sesame seeds

Instructions:

  1. Preheat your oven to 200°C (approximately 392°F).
  2. Toss the cubed sweet potatoes and dried chickpeas with avocado oil, smoked paprika, garlic powder, and sea salt. Spread in a single layer to ensure proper caramelization via the Maillard reaction.
  3. Roast for 30 minutes, or until the sweet potatoes are tender with mahogany-colored edges and the chickpeas are slightly crisp.
  4. While roasting, prepare the Thai peanut sauce by whisking the peanut butter, tamari, lime juice, maple syrup, grated ginger, minced garlic, and sriracha. Slowly incorporate warm water 1 tablespoon at a time until a velvet-smooth emulsion is achieved.
  5. Assemble the bowls by dividing the cooked quinoa into four portions. Top with the roasted sweet potato and chickpea mixture.
  6. Add the shredded purple cabbage, steamed edamame, carrot ribbons, and avocado slices to each bowl.
  7. Drizzle generously with the peanut sauce and garnish with fresh cilantro, toasted sesame seeds, and a lime wedge.