A nutrient-packed bowl of quinoa, roasted sweet potatoes, and kale topped with creamy avocado sauce.
Ingredients
- 3 cups quinoa
- 6 cups water
- 6 whole sweet potatoes, cut into 1/4-inch cubes
- 6 tablespoons olive oil
- 2 tablespoons ground cumin
- 1 tablespoons paprika
- 2 teaspoons salt
- 6 whole avocados, sliced
- 6 tablespoons olive oil
- 3 whole jalapenos, deseeded and chopped
- 1 whole cilantro bunch
- 1 ½ teaspoons ground coriander
- ½ teaspoon salt
- 2 tablespoons lime juice
- 3 bags kale, chopped
- 6 tablespoons olive oil
- 3 whole limes, juiced
- 1 ½ teaspoons salt
- 1 cups almonds
- 5 cups black beans, cooked and rinsed
- 1 cup feta
Instructions
- 1
Rinse quinoa in a fine-meshed strainer for two minutes under running water.
- 2
Combine rinsed quinoa and water in medium-sized pot.
- 3
Bring to a boil, cover, and reduce heat to simmer and cook for 15 minutes.
- 4
Remove pot from heat and let rest for 5 minutes.
- 5
Drain excess water, allow to cool, and place in a storage container.
- 6
Heat oven to 425°F.
- 7
On a sheet pan, combine sweet potatoes with oil and seasonings.
- 8
Place sheet pan in oven and cook for 30 minutes.
- 9
Remove from oven, allow to cool, and place in a storage container.
- 10
Combine all avocado cream ingredients into a blender and mix until smooth.
- 11
Whisk together olive oil, lime juice, and salt.
- 12
In a large bowl, combine kale and whisked mixture.
- 13
In a small pan over medium heat, toast almonds by stirring frequently until they are aromatic.
- 14
When prepping meal prep containers or serving, add all except avocado sauce feta into a bowl.
- 15
Top with avocado cream and feta.
Equipment
- Baking Sheet
- Blender
- Colander
- Mixing Bowls
- Whisk