Ingredients:

  • 1 large sweet potato (approx. 300g/10.5 oz), peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 head of broccoli (approx. 300g/10.5 oz), cut into florets
  • 1 tablespoon olive oil (15 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 cup quinoa (200g/7 oz), rinsed
  • 2 cups water (475 ml)
  • Pinch of salt
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 3 tablespoons peanut butter (45 ml) (smooth or crunchy)
  • 2 tablespoons lime juice (30 ml) (freshly squeezed)
  • 1 tablespoon soy sauce (15 ml) (low sodium)
  • 1 tablespoon maple syrup (15 ml)
  • 1-2 tablespoons water (15-30 ml) (to thin, depending on peanut butter consistency)
  • Pinch of red pepper flakes (optional)
  • 1 avocado, sliced
  • ¼ cup chopped cilantro (15 g/0.5 oz)
  • 2 tablespoons sesame seeds (15 g/0.5 oz) (optional)

Instructions:

  1. Prepare the Sweet Potatoes: Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast until tender and slightly caramelized.
  2. Prepare the Broccoli: Toss broccoli florets with olive oil, salt, and pepper. Steam until bright green and tender-crisp.
  3. Cook the Quinoa: Combine rinsed quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer until all the liquid is absorbed and the quinoa is fluffy.
  4. Crisp the Chickpeas: Toss drained chickpeas with olive oil, garlic powder, salt, and pepper. Roast until crispy.
  5. Make the Peanut Dressing: Whisk together peanut butter, lime juice, soy sauce, maple syrup, and water until smooth. Add more water to thin, if needed.
  6. Assemble the Bowls: Divide quinoa between two bowls. Arrange sweet potatoes, steamed broccoli, crispy chickpeas, and avocado slices on top.
  7. Drizzle and Garnish: Drizzle with peanut dressing. Garnish with chopped cilantro and sesame seeds (if using). Serve immediately.