Pesto Sweet Potato Quinoa Bowls with Crispy Chickpeas

thekitchn.com

Susanna's Recipes

subheading: For the bowls:

2 tablespoons plus 1 teaspoon olive oil, divided

1 cup quinoa, rinsed

1 ¾ cups water or low-sodium vegetable broth

Kosher salt

Freshly ground black pepper

2 sweet potatoes (about 1 pound total), quartered lengthwise, then cut crosswise into 2-inch pieces

1 (15.5-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry

½ cup pitted castelvetrano olives, coarsely chopped

2 ounces feta cheese (½ cup), crumbled (optional)

1 bunch lacinato kale, thick stems removed and leaves thinly sliced

subheading: For the pesto:

¼ cup tightly packed fresh basil leaves (or tender herb of your choice)

¼ cup roasted, unsalted almonds (or nut of your choice)

1 small clove garlic

2 tablespoons olive oil

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice, plus wedges for serving

¼ teaspoon kosher salt

Freshly ground black pepper

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