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 dried figs, sliced
3 leaves of curly kale - stem removed and torn into small pieces
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.