Grain Bowl with Turmeric Tahini Dressing

Directions

1. Preheat oven to 400 degrees.
2. Cook quinoa according to package directions in salted water. Drain and let cool.
3. In a medium bowl, toss together sweet potato, olive oil, smoked paprika, salt and pepper and transfer to a baking sheet. Roast for 25 to 30 minutes, until fork-tender and lightly browned.
4. Meanwhile, bring a medium pot of water to a boil. Carefully lower eggs into boiling water and boil for 6½ to 7 minutes for a soft, jammy yolk. Near the end of cooking time, prepare an ice bath. Immediately transfer eggs to ice bath for 5 minutes, then peel and halve.
5. Make the Turmeric Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, honey, turmeric, pepper and a pinch of salt. Add warm water, 1 tablespoon at a time, until dressing is smooth and pourable.
6. Place shredded kale in a bowl with a small drizzle of olive oil and a pinch of salt. Massage with your hands for 1 to 2 minutes until tender. If you like fully raw kale, omit the massage step.
7. Divide cooked quinoa among four bowls. Top each with roasted sweet potato, chickpeas, kale, pickled cabbage, sliced avocado, and a halved soft-boiled egg. Drizzle with turmeric tahini dressing before serving.