Quinoa Nourish Bowl with Sweet Potatoes and Kale

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Quinoa Nourish Bowl with Sweet Potatoes and Kale

Ingredients
  

For the quinoa nourish bowl

  • 2 large sweet potatoes diced
  • 1 bunch of kale steams removed and chopped
  • 1/4 of a thai chili
  • 1 tbsp mixed dried herbs
  • 1 tsp chipotle chili paste
  • 1/4 tsp mustard seeds
  • 4 tbsp olive oil 2 for potatoes, 2 for kale
  • salt and pepper to taste

For quinoa

  • 1 cup quinoa
  • 1 1/2 cup water
  • 1/4 a small onion
  • 1 tablespoon olive oil
  • 2 garlic cloves mashed
  • 1 teaspoon sumac
  • Salt and pepper to taste

For the bowl

  • 1 organic free range egg boiled.
  • Drizzle of my avocado herb dressing.

Instructions
 

  • Preheat oven to 375F. In a bowl, toss the diced sweet potatoes with olive oil, mixed herbs, chipotle chili paste, and salt and pepper. Add to a parchment lined pan in the oven and bake for 25-30 min or until cooked through.
  • While the sweet potato is cooking, begin the quinoa. To a pot on the stove, add water, 2 tbsp olive oil, onion, garlic, Thai chili, sumac and salt and pepper. Bring to a boil and add quinoa. Mix well, cover and let simmer for 15 min. Once done set aside, turn off heat and let sit with the lid cracked for another 5 minutes. Fluff.
  • In a small saucepan on the stove, boil water. Using a slotted spoon, gently lower your egg into the boiling water. Set a timer for six minutes (or longer, depending on how well cooked you’d like your eggs).⁣
  • In the meantime. Add 2 tbsp olive oil and the mustard seeds to a pan. Let crackle for a few seconds then add in chopped kale, salt and pepper and sauté until wilted (about 4 min). Turn off and set aside.
  • To plate, add all ingredients to a bowl and top with avocado dressing, or dressing of your choice and eat.
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