Kūmara & chickpea bowls

SERVES 4 / PREPARATION 15 MINUTES / COOKING 25 MINUTES

1kg (approx 4-5 medium) orange Beauregard kūmara,

cut into bite-sized chunks

5 tablespoons olive oil

1½ cups cooked chickpeas or 1 x 400g tin

chickpeas, drained and rinsed

½ teaspoon dried oregano

¼ teaspoon paprika

¼ teaspoon smoked paprika

¼ teaspoon ground cumin

1 cup quinoa, rinsed well (I used a white/red/black

quinoa mix)

FOR THE CHIPOTLE CASHEW SAUCE 3 tablespoons cashew butter 1 chipotle in adobo sauce

1 clove garlic, peeled

2 tablespoons lemon juice 1 teaspoon pure maple syrup 2-4 tablespoons water

FOR THE GARLICKY KALE SALAD

1 small bunch kale, stems removed

and leaves roughly chopped 1 clove garlic, crushed juice of ½ lemon

2 tablespoons extra virgin olive oil

Preheat the oven to 200℃. Place the kūmara onto an oven tray, drizzle with 3 tablespoons of olive oil, season with salt and pepper and roast for 20-25 minutes, stirring once or twice until golden and tender.

On another tray combine the chickpeas, 2 tablespoons of olive oil, the spices and a little salt and pepper. Roast for 10-15 minutes, stirring often, until golden and a little crispy.

To cook the quinoa, bring 1½ cups water to the boil, add the quinoa, reduce the heat to the lowest setting, cover with a lid and simmer for 12 minutes. Remove from the heat and set aside for 5 minutes before fluffing up with a fork.

For the chipotle cashew sauce, combine the cashew butter, chipotle, garlic, lemon juice, maple sauce and 2 tablespoons of water in a blender, and blend on high until smooth. Add the remaining 1-2 tablespoons of water if needed to achieve the right consistency. Season with salt.

For the kale salad, combine the kale, garlic, lemon juice and olive oil in a large bowl, season with a little salt and pepper then, using your hands, massage the kale leaves to soften. To serve, divide the kūmara, quinoa and kale salad between four bowls, scatter some roasted chickpeas over each and drizzle generously with chipotle cashew sauce.