The bowl every plant-based athlete should have on repeat. Roasted sweet potato and crispy chickpeas over quinoa and massaged kale, drenched in lemon tahini.

• Quinoa plus chickpeas cover all essential amino acids in one bowl.
• Sweet potato and kale together deliver over 300% RDA of vitamin A per serving.
• Tahini adds calcium and healthy fats often missed on a plant-based day.

1. 1

   Preheat the oven to 220 °C / 425 °F and line a large sheet pan with parchment.

2. 2

   Drain and rinse the chickpeas, then spread them on paper towels and pat completely dry; moisture is the enemy of a crispy chickpea.

3. 3

   Toss the sweet potato cubes and dried chickpeas together with the olive oil, cumin, smoked paprika, salt and pepper; spread in a single layer on the sheet pan.

4. 4

   Roast for 25 to 30 minutes, tossing once halfway through, until the sweet potato is tender and caramelized and the chickpeas are golden and crunchy.

5. 5

   While the oven works, cook the quinoa per package instructions and fluff with a fork.

6. 6

   Place the kale in a large bowl; add a pinch of salt and 1 teaspoon of olive oil and massage firmly with your hands for 60 seconds until the kale darkens, softens and becomes silky.

7. 7

   Whisk the tahini with the lemon juice, grated garlic, maple syrup and enough warm water to make it drizzle-able.

8. 8

   Build the bowls: quinoa base, massaged kale, roasted sweet potato and chickpeas, sliced avocado and pumpkin seeds; drench generously in the tahini drizzle.

• Dry the chickpeas hard with a towel before roasting or they steam instead of crisping.
• Massaging kale is not optional - raw kale is inedible, massaged kale is a salad.