Power Bowl

  • Prep | 30 m

  • Cook | 25 m

  • Ready in | 40 m (cook while prepping)

  • Makes | 4 large salad bowls

Ingredients

  • 2-4 sweet potatoes, cubed in 1” pieces

  • olive oil

  • all to taste: cumin, chili powder, smoked paprika, salt, pepper

  • 10-12 oz quinoa, cooked

  • 1/2 lb kale, stems removed

  • 4 oz of your favorite vinaigrette (i.e. jalapeno cilantro — recommended, balsamic, greek, etc.)

  • optional chopped veggies (cooked or raw): bell pepper, brussel sprouts, onion

  • lemon juice for topping

  • “Honey” Mustard Dressing

Directions

  1. Preheat oven to 375F. Line large baking sheet with parchment paper. Set aside.

  2. Cut sweet potatoes. Add to baking sheet and drizzle with olive oil and sprinkle cumin, chili powder, smoked paprika, salt, and pepper. Bake for 20-25 minutes or until browned. Remove from oven. Set aside.

  3. Cook quinoa according to package directions. Remove from heat, fluff with fork, and set aside.

  4. Prep kale by chopping into small pieces and removing the stems. Place in a large bowl and massage in your vinaigrette. Set aside. Prep optional veggies if adding.

  5. Prepare your salad by adding in equal parts of quinoa and kale, sweet potato, optional veggies, and “honey” mustard dressing. Sprinkle with lemon juice. Enjoy!

allAleks Alvaradoeasy, saladComment