• Preheat your oven to 175 °C / 350 °F. Peel the sweet potatoes and cut it into small cubes. The size is up to you. The smaller the cubes, the faster they cook. I like them bite-sized, so about half an inch thick.
• Coat the cubes with enough oil (I prefer either coconut oil or olive oil) and season with salt. If you like, you can add some spices, too! I love to sprinkle the sweet potato with curry powder or cumin!
• Roast for about 20-30 minutes until soft and cooked. The time will depend on the size of your cubes. After 20 minutes, check if they’re cooked by poking a piece with a fork. Let the roasted sweet potatoes cool a little before adding them to your bowl.
• While the sweet potatoes are in the oven, prepare the quinoa (see instructions below). Drain and rinse the tinned chickpeas (or have them sprouted 3 days in advance, see instructions below).

  Rinse the kale and tear it into smaller pieces, or cut it into strips. Slice the avocado. Toast the pumpkin seeds, if you like.
• To make the yummy sauce, mix the dressing ingredients in a small jar with a lid. You need to add some water to get the consistency right—to your preference. Whether that’s thick and creamy or runny. Give the jar a good shake. Adjust the seasoning to your liking.
• Assemble all ingredients for this sweet potato quinoa bowl! Either arrange your bowls in the way I did (see pictures), sprinkle with seeds and pour the dressing over the top. Or toss all the ingredients together, including the dressing, in a large salad bowl. In this case, you might want to cube the avocado and not have it in slices!

How to cook quinoa

• Bring 1 ½ cups / 400 ml water to the boil in a saucepan or pot. Then add 1 cup / 200 g of quinoa and a good pinch of salt.
• Bring to a boil again, then immediately reduce the heat to its lowest setting and put on the lid. Cook the quinoa for 15 minutes (just like rice, don’t stir it, it won’t burn on low heat).
• Take it off the heat and let it sit for another 5 minutes. Once done, fluff it with a fork. Cooked quinoa will last in the fridge in an airtight container for up to a week.

How to sprout chickpeas

• You will need a sprouting jar for this one.

  Soak the chickpeas in water for 12 hours. Then, drain and rinse.
• Now, you wait 2-3 days for them to sprout. Keep the sprouting jar out of direct sunlight. I usually drape a tea towel over the jar, making sure the opening stays open so the chickpeas get some air!

  You will need to rinse and drain them with cold water 2 times a day (once in the morning, once in the evening). In hot weather, you’ll need to rinse them 3-4 times a day to keep them fresh.
• After a couple of days, you should be able to see the little white tails (sprouts) coming out of the chickpeas. The tails don’t have to be long, a few millimetres are enough! They’re ready to be eaten now!