Another delicious quinoa dish, that you can make on the weekends and save in batches for your lunches during the week!
This dish is very versatile and saves really well. You can add additional vegetables or sauces to it if you like, and it gets even better. This is the base recipe option, so feel free to add on whatever you want for this dish!
Quinoa is a complete protein, meaning that it contains all of the essential amino acids and natural fats to sustain you! Along with the addition of kale, sweet potato and chickpeas, you have a protein-packed superfood bowl that will keep you feeling satisfied throughout the day, without any tired slump from your body trying to digest heavy, fatty proteins like animal products.
So without further ado…let us begin!
You will need:
- 4 to 5 cups cooked quinoa
- 3 cups chopped sweet potato
- 3 cups chopped curly kale
- 4 tbsp olive oil
- 1 cup garbanzo bean
- optional: juice of 1 lime
Preheat your oven to 400 degrees.
Cook the quinoa first, according to the directions, using 1 part quinoa to 2 parts water. You can start with 4 cups uncooked quinoa, as the quinoa will expand into 5 cups once it’s cooked.
While the quinoa is cooking, dice your sweet potato and put into the oven to bake, about 15 to 20 minutes.
While the quinoa is cooking and potatoes are baking, chop your kale and drain the water from the can of chickpeas.
The quinoa and potatoes both will cook fairly fast, so keep an eye on it. Once the quinoa is cooked, remove from heat and transfer to a large bowl. Add the kale immediately to the hot quinoa, and mix around. The heat from the quinoa will help the kale wilt and reduce the bitter taste .
Once the potatoes are cooked, add to the bowl with the quinoa and the kale, and mix. Next add the olive oil and garbanzo beans, and if you are adding lime, add it towards the end as well.
Mix everything together thoroughly, and eat!
You can also eat with a side of avocado or some avocado dressing to make the quinoa dish creamier.
If you make a large portion such as the amount that this recipe makes, you can save the rest in the fridge and and eat it throughout the week for your already prepped meal!