Massaged kale, fluffy quinoa, roasted chickpeas, and a tahini lemon dressing that ties it all together. This bowl means business.
Rinse quinoa thoroughly. Cook in 2:1 water-to-quinoa ratio for 15 minutes until water absorbs. Fluff with a fork and allow to cool completely — warm quinoa will wilt the kale.
Dry chickpeas thoroughly (critical for crunch). Toss with olive oil, paprika, cumin, and garlic. Roast at 200°C for 25–30 minutes until crispy and golden. Cool before using.
Drizzle kale with 1 tsp olive oil and a pinch of salt. Massage firmly with your hands for 2–3 minutes until the leaves darken, soften, and become tender and sweet.
Layer kale, then quinoa, then vegetables. Top with roasted chickpeas, avocado, seeds, and cranberries. Drizzle with tahini lemon dressing right before serving.
Whisk all ingredients together until smooth and pourable. Add warm water gradually to reach a drizzleable consistency. Taste and adjust lemon and maple to balance.