Measurements

• 1 cup quinoa
• 2 medium sweet potatoes
• 1 bunch kale
• 1 can
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 2 cloves garlic
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 cup broccoli florets
• 2 medium carrots
• 1 red onion
• 1 avocado
• 1/4 cup pumpkin seeds

Preparation Method

• Preheat the oven to 400°F (200°C).
• Toss the diced sweet potatoes, broccoli florets, sliced carrots, and red onion with 1 tablespoon of olive oil, salt, pepper, paprika, and cumin.
• Spread on a baking sheet and roast for 25-30 minutes until tender.
• While the vegetables are roasting, rinse the quinoa under cold water.
• Cook the quinoa according to package instructions.
• In a large bowl, massage the chopped kale with a pinch of salt and 1 tablespoon of lemon juice until it softens.
• In a small bowl, whisk together the tahini, remaining lemon juice, minced garlic, and a tablespoon of water to make the dressing.
• Once the vegetables are done, combine them with the cooked quinoa, chickpeas, and massaged kale.
• Drizzle the tahini dressing over the mixture and toss to combine.
• Top the harvest bowl with sliced avocado and pumpkin seeds before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.