On our podcast, we did an interview with Dr. Christy Sutton, DC about how having too much iron in our blood can have health consequences as we get older. This recipe helps chelate or absorb excess iron and effectively can balance it in our blood. Chickpea skins have phytates that inhibit iron absorption. Food is medicine and this bowl is a prime example.

Ingredients:

1 cup quinoa, rinsed and drained

2 cups water

1/4 teaspoon salt

1/4 teaspoon turmeric

2 tablespoons sesame seeds

2 tablespoons olive oil

2 medium sweet potatoes, peeled and cut into 1-inch cubes

4 cups chopped kale, stems removed

1/4 cup water

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons tahini

2 tablespoons lemon juice

2 tablespoons water

2 tablespoons sesame seeds

Salt and pepper, to taste

Directions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a small saucepan, bring quinoa, water, salt, and turmeric to a boil. Reduce heat and simmer, covered, until quinoa is fluffy and water is absorbed, about 15 to 20 minutes. Fluff with a fork and stir in sesame seeds.
3. In a large bowl, toss sweet potatoes with olive oil and season with salt and pepper. Spread in an even layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway, until tender and golden.
4. Optional. If you prefer softer kale you can massage it or sauté it. In a large skillet over medium-high heat, add kale and water and cook, stirring occasionally, until wilted and bright green, about 10 minutes. Drain any excess liquid.
5. In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper until smooth and creamy.
6. To serve, divide the quinoa among four bowls. Top with roasted sweet potatoes, kale, and chickpeas. Sprinkle on sesame seeds. Drizzle with tahini dressing and enjoy!