Ingredients

The following ingredients have 2 Servings
  • Peanut Sauce
  • 1 cup of uncooked quinoa (I LOVE to make it in the instant pot following THIS RECIPE)
  • 1 small bunch of kale, deboned and chopped
  • 2 cloves of garlic
  • 1 cup of chickpeas
  • 1 medium sweet potato, cut into 2/3 inch pieces
  • 2 tablespoons of olive oil, divided
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of paprika
  • Chopped cabbage for topping
  • chopped peanuts for topping
  • chopped cilantro for topping
  • chopped green onion for topping
  • 1 avocado, thinly sliced for topping
  • lime wedges for topping
  • salt and pepper to taste

Instruction

  • Pre-heat your oven to 400 degrees F. On a baking sheet, toss together the sweet potato chunks with 1 tablespoon of olive oil, cumin, paprika, and some salt and pepper. Bake for 20-25 minutes or until tender. Optional: also toss in the chickpeas and bake them along with the sweet potato if you want them a little crispy. Otherwise, wait and add toss in the chickpeas when the sweet potato has about 5 minutes left in order to heat up the chickpeas.
  • Make your quinoa by combining the quinoa in a medium pot with 2 cups of water. Bring to a boil, reduce heat, and let simmer, stirring often, until all of the liquid has been absorbed. Set aside until ready to serve.
  • Make your peanut sauce according to THESE directions and set aside.
  • Make the kale by heating up 1 tablespoon of olive oil in a large skillet over medium heat. Add in the garlic and let saute for about 2 minutes. Add in the kale and cook, stirring frequently, for an additional 5 minutes. Take off of heat and season with salt and pepper.
  • Assemble your bowls by dividing everything equally among 2 bowls. I like to start with the quinoa, kale, and sweet potato/ chickpeas and then add my toppings. You can get creative here and use whatever veggies sound good to you. I love raw cabbage for a crunch as well as avocado, peanuts, and cilantro. I also like to serve it was a lime wedge for an added bit of citrus.