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This is a very quick recipe, which makes it perfect for midweek dinners. The tamari almonds add a delicious crunch to the whole dish, while the cooked sweet potatoes are soft and taste amazing with the quinoa. We love to mix through almond butter, lemon juice and creamy tahini to bring the whole dish together.

  • 1 sweet potato, cut into bite-sized pieces
  • 1x 400g can of chickpeas, drained
  • 100g quinoa
  • 100g almonds
  • 2 tablespoons of tamari
  • Large handful of chopped kale
  • Juice of 1 lemon
  • 2 teaspoons of maple syrup
  • 1 tablespoon of almond butter
  • Drizzle of creamy tahini
  • Olive oil
  • Salt and pepper
  • Pinch of chilli flakes (optional)
  1. Preheat the oven to 190C, fan setting.
  2. Place the sweet potato chunks and drained chickpeas into a large baking tray and add a drizzle of olive oil and a sprinkling of salt. Mix well and cook for 35-40 minutes until the sweet potatoes become soft.
  3. While the sweet potato cooks, cook the quinoa according to the instructions on the pack.
  4. Place a large pan over a medium heat and add 2 tablespoons of tamari and a drizzle of olive oil. Once warm, add the almonds and mix well. Cook for 5 minutes before adding the kale.
  5. Mix everything together and cook for a few minutes until the kale begins to soften.
  6. At this point, add the cooked quinoa to the pan, along with the sweet potatoes, chickpeas, lemon juice, maple and almond butter. Mix well until everything is coated in the dressing.
  7. Serve with the creamy tahini drizzled over the top, with a crack of black pepper and some chilli flakes (if using).