Makes:
6 portions
Prep Time:
Cooking Time:
40 minutes for roasting
Ingredients:
1 bunch of kale
2 medium sweet potatoes
1 cup of cooked quinoa
1/2 medium red onion, chopped
2 tablespoons of pepitas (pumpkin seeds)
2 tablespoons of sunflower seeds
2 tablespoons of hemp seeds (optional)
1 handful of dried Cranberries
1/4 cup parsley, chopped
3 tablespoons of extra virgin olive oil
Salt and pepper to taste
You can swap or add other veggies, like beets, asparagus, butternut squash, the more the merrier!
Instructions:
Dice the sweet potato and coat with olive oil, salt and pepper.
Roast for 40 minutes at 400°F (200°C).
While the sweet potato is roasting cook the quinoa.
First wash the quinoa with plenty of warm water. Then add it to boiling water with a pinch of salt in the 1/2 ratio quinoa/water.
The quinoa will take 15 minutes or so to cook. It will absorb all the water without melting the grains.
Wash and slice the kale thinly. Add it to another baking sheet and roast it for 5 minutes at the same temperature. Just add the kale when there are 5 minutes left of the sweet potato roasting time.
Once all is soft, mix all ingredients and finish seasoning as you like.
You can also top it with a tahini dressing (tahini, lemon juice, olive oil, garlic, salt and pepper).
Enjoy!
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