Mediterranean Roasted Chickpea & Quinoa Power Bowls

Preheat your oven to 400°F (200°C). Rinse the 1 cup of quinoa thoroughly. In a medium saucepan, combine quinoa and 2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

While quinoa cooks, prepare the roast. Drain and rinse the 2 cans of chickpeas; pat them very dry with a paper towel (crucial for texture). Peel and cube the 2 sweet potatoes into 1/2 inch pieces. Chop the red onion into large chunks.

Place chickpeas on one large baking sheet and the sweet potatoes/onions on another. Drizzle ingredients across both pans with 2 1/2 tablespoons of olive oil total. Season the chickpeas specifically with 2 tsp cumin, 1 tsp smoked paprika, salt, and pepper. Toss vegetables with salt and pepper. Roast for 25-30 minutes, tossing halfway through, until chickpeas are crispy and potatoes are tender.

Make the dressing: In a small jar, whisk together 1/3 cup tahini, 3 tbsp lemon juice, 1 tsp maple syrup, 1/2 tsp garlic powder, and 2-3 tablespoons of warm water until smooth and pourable. Season with salt to taste.

Prepare the kale base: Place the 4 cups of chopped kale in a large bowl. Drizzle with the remaining 1/2 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 2 minutes until it softens and turns dark green (this breaks down tough fibers for better digestion and storage).

Assembly: Lay out 4 meal prep containers. Divide the massaged kale and cooked quinoa evenly among them. Top with the roasted vegetable mixture and spiced chickpeas. Sprinkle 1 tablespoon of pepitas over each.

Store the dressing in 4 small separate condiment containers, or drizzle on top if you prefer the grain to absorb the flavor (the kale is hardy enough to withstand the dressing without wilting). Store in the fridge for up to 5 days.