2 capsicums, roughly chopped and de-seeded
2 small-medium sweet potatoes, peeled and cubed
Half bunch (approx. 5 stems) kale, roughly chopped
1 can chickpeas, drained and rinsed
2 cups quinoa
3 tbls extra virgin olive oil
2 tsp smoked paprika
1 tsp minced garlic (can substitute for garlic powder or 1-2 garlic gloves)
salt & pepper to taste
1. Line a baking sheet with baking paper. Add your sweet potato and capsicum, 2 tbls olive oil and sprinkle 1 tsp smoked paprika.
2. Cook your veg until soft and golden brown – approx 20 mins in a 180 degree oven.
3. While the veg is cooking, thoroughly rinse your quinoa (at least 30 seconds).
4. Add quinoa to a saucepan with 4 cups water and bring to the boil, over medium-high heat. Once boiled, decrease heat to low and simmer for 15-20 mins, or until your quinoa is soft and water has been absorbed.
5. Once cooked, turn off the heat and let rest for 5 minutes to let it completely absorb the water. Then fluff with a fork.
6. When the roasted veg are close to being soft and golden brown, add your chickpeas, sprinkle with remaining smoked paprika and roast for the final 5 minutes.
7. While the chickpeas are cooking, add your chopped kale to a bowl and add your remaining olive oil, salt and pepper to taste and garlic to a bowl. Massage with your hands for 1-2 minutes. This helps break down the fibers in the kale, making it softer and more delicious.
8. Add your kale to a pan and cook for 2-3 minutes until mostly soft (crispy edges are fine!) and bright green.
9. Toss all your warm veg, chickpeas and quinoa together in a big bowl (I like to use the bowl I massaged my kale in, to soak up the extra oil and seasonings).
Meal prep tip: I like to pre-roast or cook my staple veg and grains/cereals on the weekends to make weeknight dinners a lot quicker.