Vegan Turmeric Quinoa Power Bowl

/in /by

Ingredients:

  • 7 small yellow potatoes.
  • 15 oz chickpeas.
  • 2 tsp turmeric.
  • 1 tsp paprika.
  • 1 Tbsp coconut oil.
  • 1/4 cup quinoa.
  • Salt/pepper.
  • 2 kale leaves.
  • 1/2 Tbsp olive oil, extra-virgin.
  • 1 avocado.

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
  3. Roast for 5 minutes while you drain and rinse the chickpeas.
  4. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
  5. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
  6. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
  7. Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
  8. Slice the avocado and split into the 4 bowls.
  9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!