Curry quinoa buddha bowl with coconut creamed kale

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 can Chickpeas
  • 2 cloves Garlic
  • 2 cups Kale
  • 1 Sweet potato, large

• Canned Goods

  • 1/4 cup Coconut milk

• Pasta & Grains

  • 1 cup Brown rice
  • 1/2 cup Quinoa

• Baking & Spices

  • 2 tsp Curry powder
  • 1 1/2 tsp Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 2/3 tbsp Coconut oil

Found on gotham-kitchen.com

Description

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 teaspoon curry powder
• ½ teaspoon salt
• 1 tablespoon coconut oil, melted
• 1 large sweet potato, diced into ½ cubes
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 1 tablespoon coconut oil, melted
• 1 cup brown rice (optional)
• ½ cup quinoa
• 1 teaspoon coconut oil
• 2 cups of kale, chopped
• ¼ cup coconut milk
• 2 cloves garlic
• 1 teaspoon coconut oil
• 1 avocado, sliced or diced

Directions

• Preheat oven to 425 degrees. Toss diced sweet potatoes with spices and olive oil and spread evenly on a baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Pat chickpeas dry with a kitchen or paper towel. Toss with olive oil, salt and curry powder and spread evenly on a baking sheet. Cook until crisp and golden brown, about 10-15 minutes.
• Combine rice and quinoa and cook according to package directions. (Note: When adding quinoa, typically cook brown rice according to package directions with an additional ¼ cup of water then add in the last 10-15 minutes)
• In a small frying pan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add coconut milk and kale and stir until kale has wilted. Turn to medium-low heat and cook until coconut milk has reduced and kale is soft.
• Once sweet potatoes and chickpeas are golden, remove from oven and place in individual bowls. Add quinoa/rice mixture, creamed kale, avocado and top with chopped cilantro. Serve immediately.

Nutrition