Warm sweet fig & walnut buddha bowl


1/2 cup of dry quinoa - cooked to directions

1 sweet potato - peeled and diced into bite sized pieces

1/2 cup of chick peas - cooked or tinned

4 walnuts

4 dried figs, sliced

3 leaves of curly kale - stem removed and torn into small pieces


Tahini Dressing:

3 tablespoons tahini

4 tablespoons water

2 tsp maple syrup

1 tb lemon juice or apple cider vinegar

Sprinkling of iodised salt




Pre-heat oven to 180 degrees. Toss a few teaspoons of oil through sweet potato and roast for 35 minutes. Turning once.

Cook the quinoa to directions. Massage kale until tender with lemon juice and a sprinkle of salt.

Using a fork whisk all dressing ingredients until smooth.

When sweet potato tender, add ingredients to bowl and drizzle with sweet tahini dressing.





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