This hearty recipe is loaded with quinoa and your favorite veggies. It's naturally sweet and savory, and as always, everything in it is anti-inflammatory, gluten-free, dairy-free, and soy-free.
Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the sweet potatoes on the prepared baking sheet and rub them with your hands using 1 Tbsp. of the olive oil to ensure the skins are completely coated. Poke holes in them with a fork and roast for 45-55 minutes, depending on how large your sweet potatoes are. They should be fork tender when done.
Meanwhile, cook quinoa according to package directions with 1 cup water. Add a pinch of sea salt to the water and cook for about 15 minutes or until the quinoa is tender. Remove from the heat, fluff with a fork. Cover and set aside for 10 minutes.
In a large bowl, use your hands to massage the kale or swiss chard with the remaining 1 Tbsp. olive oil and orange juice. Season to taste with salt and pepper. Add the cabbage and toss to combine.
Add the 1/2 tsp. sea salt, 1/4 tsp. pepper, fresh basil and orange zest to the quinoa and toss to combine.
Remove the sweet potatoes from the oven and use a sharp knife to cut them 3/4 way through in half lengthwise. Let them sit for 5 minutes to cool while you make the sauce (below).
Place the split open sweet potatoes on a large serving platter. Top with the kale mixture followed by the quinoa mixture and drizzle the sauce on top. Serve immediately.
In a medium bowl, combine all the sauce ingredients and mix well to combine until the hummus thins out and resembles a sauce. Start with a small amount of water (such as 2 Tbsp.) and add water as needed because if you use too much water at first while the hummus is still thick, you'll have a really runny sauce.