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Vegetarian (contains yogurt)
2 cups quinoa, rinsed
4 cups water
1 sweet potato, peeled and diced
1 cup chickpeas, rinsed and drained
1 tbsp olive oil
1 cup kale, chopped
1 small roasted beet, sliced
½ avocado peeled and cut into chunks
Salt and pepper, to taste
Green Goddess Dressing (makes 2 servings)
½ cup Greek yogurt
½ cup parsley
1 tbsp lemon juice
½ tbsp olive oil
1 garlic clove
¼ tsp sea salt
Blend all dressing ingredients in a small blender. Cover and refrigerate until ready to serve.
Preheat oven to 425°F. Line a baking sheet with foil and set aside.
Add quinoa and water to a large pot. Bring to a boil then decrease heat to a slow simmer. Cover and cook for 10-15 minutes or until water is absorbed and quinoa is light and fluffy.
Toss sweet potato and chickpeas into olive oil (separately). Add sweet potato to one side of your baking sheet and the chickpeas on the other. Sprinkle with salt. Bake for 20 minutes, checking the chickpeas are toasted.
Remove chickpeas and allow sweet potato to cook about 5-10 minutes or until completely soft. Remove from oven and set aside.
Reduce oven to 225F. Add kale to your baking sheet and add a drizzle of olive oil, massage oil into kale leaves to coat them.
Bake at the low heat for 10 minutes. Kale should be crispy. Remove from oven and set aside.
Construct bowls with quinoa, chickpeas, sweet potato, beets, kale, avocado and season with additional salt and pepper.
Nutritional analysis, 1 bowl with 1/2 dressing recipe