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)
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
1 small bunch kale, stems removed and leaves roughly chopped
1 clove garlic, crushed
juice of ½ lemon
2 tablespoons extra virgin olive oil

Sweet kūmara, spiced crunchy chickpeas, punchy kale salad, nutritious quinoa and creamy, smoky chipotle cashew sauce come together to make one of my all-time favourite bowls, filled to the brim with flavour and interesting textures. You’ll find chipotle in adobo sauce in the international section of most supermarkets or at specialty food stores. Each can contains about 4-6 chillies surrounded by a thick, smoky, hot sauce. To use them just remove one (or more) chillies from the can, along with as little or as much adobo sauce as you like. Transfer any leftovers to a glass jar and store in the fridge, where they will keep for 1-2 months.


1.Preheat the oven to 200℃.
2.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.
3.On another tray combine the chickpeas, 2 tablespoons of olive oil, the spices and a little salt and pepper.
4.Roast for 10-15 minutes, stirring often, until golden and a little crispy.
5.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.
6.Remove from the heat and set aside for 5 minutes before fluffing up with a fork.
7.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.
8.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.
9.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.

Recipes, food styling & dish photography Emma Galloway

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