Quinoa Nourish Bowl with Sweet Potatoes and Kale

Ingredients

• 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

• 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

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

Instructions

1. 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.
2. 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.
3. 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).⁣
4. 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.
5. To plate, add all ingredients to a bowl and top with avocado dressing, or dressing of your choice and eat.