I suppose this is an easy lunch, but we eat this about once a week for an easy, lemony dinner. We have always substituted falafel for the kale and quinoa bites, and a regular, boring beet does the trick for the watermelon radish. We both find this incredibly hearty for such a good-for-you dish. Enjoy!
- 1 small sweet potato, cubed
- 8 Yves Kale & Quinoa Bites
- ¾ cup cooked chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 lemon
- ¼ teaspoon Dijon mustard
- 8 to 10 lacinato kale leaves, chopped
- 6 paper-thin slices from 1 Chioggia beet or watermelon radish
- ½ avocado, diced (optional)
- 1 tablespoon hemp seeds (we use chia)
- Red pepper flakes (optional)
- 2 tablespoons runny tahini (thin with warm water if necessary)**
- Sea salt and freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and pinches of salt and pepper and roast for 25 minutes. Halfway through add the Yves Kale & Quinoa Bites to the baking sheet.
- Meanwhile, in a small bowl, combine the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, Dijon mustard and pinches of salt and pepper. Set aside.
- In a large bowl, massage the kale with a drizzle of olive oil, ½ tablespoon lemon juice and a pinch of salt and pepper. We’re seasoning every layer here to make sure all of the vegetables are flavorful.
- Assemble two large individual serving bowls with the kale, chickpeas, sweet potatoes, Yves Kale & Quinoa Bites, beet or radish slices and avocado, if using. Sprinkle with the hemp seeds and red pepper flakes, if using. Drizzle with the tahini sauce and another big squeeze of lemon, if desired. Serve with lemon wedges.