Ingredients

The following ingredients have 4 Servings
  • 1 lb yellow potatoes (cut in half)
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • salt & pepper (to taste)
  • kale pesto (to taste)
  • 2 cups quinoa (cooked)
  • 4 cups kale (stems removed & chopped)
  • 1 cup cherry tomatoes (cut in half)

Instruction

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper. Add potatoes, olive oil, garlic powder, oregano, salt & pepper to a bowl and toss to combine. Transfer to the baking sheet and spread evenly. Place in the oven and cook for 30 minutes, flipping halfway through.
  • While the potatoes are cooking prepare the Kale Pesto according to the instructions.
  • To assemble, layer quinoa, kale, cherry tomatoes and potatoes in 4 bowls. Drizzle pesto over each bowl and serve.
  • If making for meal prep, allow everything to cool completely before placing in individual containers. Place in the fridge until ready to eat.