TexMex Kale & Sweet Potato Bowl
SERVINGS 3
Ingredients
- 1/2 cup quinoa uncooked
- 1 sweet potatoes peeled and cubed
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoons chili powder OR smoked paprika
- 1 tablespoon garlic minced
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon garlic fresh
- 1/2 cup onion diced
- 1 cup corn frozen
- avocado oil spray
- 6 cups kale raw chopped
- lemon juice
- 2/3 cup black beans drained
Garnish
- vinaigrette OR fresh avocado or guacamole
Instructions
- Cook quinoa according to the instructions given and instead of using veggie broth, use water.
- Set oven to 400F.
- Add sweet potato chunks to a baking sheet lined with parchment paper. Add the spices and oil for the sweet potato and mix well. Then bake in the oven for 20 – 25 minutes, or until soft and the edges slightly burned.
- Set a skillet on medium high heat. Once hot, add oil, garlic and onion and a pinch of sea salt. Caramelize for 2 – 3 minutes, then add frozen corn and mix together for 2 to 3 minutes, then set it aside.
- Increase heat to HIGH, then spray with avocado oil. Add the kale and then squeeze in the lemon juice. Stir and cover the skillet with a lid for 1 -2 minutes to help wilt the kale. Then remove the kale from the heat and bring everything together.
- In a large bowl, toss the kale with farro, the corn mix and black beans. Top with feta and enjoy with leftover guacamole or your favorite vinaigrette.