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Preheat oven to 425 degrees.
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In a medium sized bowl, mix together sweet potatoes, red onions, pepper, salt, black pepper and olive oil.
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Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
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You can start to cook your quinoa at this time if you haven’t yet made it.
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Remove from oven and flip / toss around and check if sweet potatoes are mostly cooked through with a fork (if fork can go into sweet potatoes easy) (if not roast for 5 roast for 5 minutes).
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When sweet potatoes are mostly cooked (fork goes into easy), then add kale to baking sheet and roast for 5 more minutes (until kale is slightly crispy – keep monitoring the kale if you cook for longer – you don’t want to burn the kale).
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When your vegetables are roasting, you can make your Tahini Sauce (see Tahini Sauce Directions below).
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When your veggies are done, assemble your bowls (this makes 2) by placing quinoa on the bottom, then top with veggies, and drizzle tahini sauce on top. You can also serve the tahini sauce on the side and you can dip / drizzle as you eat.