Complete protein quinoa, roasted sweet potato, chickpeas, kale, and a tahini-lemon dressing built for athletes and everyone who wants to perform at their best.
Rinse quinoa thoroughly in cold water. Cook in 2:1 water ratio (400ml water per 200g quinoa). Simmer 15 minutes, covered. Turn off heat and steam 5 minutes. Fluff. Cool completely.
Cube sweet potato, toss with olive oil, salt, cumin, and smoked paprika. Spread on a tray. Roast at 200°C for 25 minutes until caramelised. In last 10 minutes, add drained chickpeas to the tray to crisp.
Remove kale stems. Drizzle with 1 tsp olive oil and a pinch of salt. Massage firmly for 2 minutes until darkened and tender. This is non-negotiable — raw kale is unpleasant to eat.
All components should be at room temperature or cool. Layer kale, then quinoa, then roasted vegetables. Add avocado, pomegranate seeds, and pumpkin seeds. Drizzle tahini dressing last.
This salad is built for meal prep. Store components separately in the fridge for up to 4 days. Dress only individual portions — undressed components keep better and longer.
Whisk tahini, lemon, garlic, and maple until smooth. Add water to reach drizzleable consistency. The dressing can be made in a jar and shaken. It keeps 1 week refrigerated.