Vegan Turmeric Quinoa Power Bowls

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 15 oz. can Chickpeas
  • 2 Kale, leaves
  • 7 Yellow potatoes, small

• Pasta & Grains

  • 1/4 cup Quinoa

• Baking & Spices

  • 1 tsp Paprika
  • 1 Salt/pepper
  • 2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1/2 tbsp Olive oil

Found on jaroflemons.com

Description

Ingredients

• 7 small yellow potatoes
• 15 oz. can chickpeas
• 2 tsp turmeric
• 1 tsp paprika
• 1 Tbsp coconut oil
• ¼ cup quinoa
• salt/pepper
• 2 kale leaves
• ½ Tbsp olive oil
• 1 avocado

Directions

• Preheat oven to 350 degrees.
• Slice the potatoes into strips and lay flat on ½ of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
• Roast for 5 minutes while you drain and rinse the chickpeas.
• Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other ½ of the baking sheet.
• Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
• Cook the quinoa with ½ cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
• Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
• Slice the avocado and split into the 4 bowls.
• Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!

Nutrition