Quinoa boerenkool zoete aardappel bowl

1 In a bowl, soak cashews in hot water for 10 to 15 minutes. Drain soak water and rinse nuts.

Meanwhile, in a saucepan over high heat, bring quinoa and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.

In a high-powered blender (or food processor), combine about half the tahini with soaked cashews, lemon juice, basil, parsley, maple syrup, Dijon mustard, garlic, and salt. Purée until smooth. If you’d prefer a richer texture, add remaining tahini; or add water to thin. Season with additional salt and pepper to taste.

In a steamer insert set over boiling water, steam sweet potatoes, covered, until just tender when pierced with a fork, about 10 minutes. Add kale, then steam until bright green, about 1 minute. Let sweet potatoes and kale cool.

In a bowl, combine quinoa, sweet potatoes and kale, bell peppers, and pumpkin seeds (if using). Drizzle dressing over and serve.