Description
Vegan, Nut-Free, Soy-Free
Ingredients
Scale
- 2 large sweet potatoes (about 4 cups) cut into cubes
- 1 teaspoon olive oil
- pinch of sea salt and black pepper
- 1 cup uncooked quinoa (about 3 cups cooked)
- 2 cups water
- 1 tablespoon olive oil
- 1/2 of a red onion, finely diced
- 3 cups kale, stems removed and chopped
- 1 red bell pepper, diced (any color is fine)
- 1 15oz. can black beans, drained and rinsed
- pinch of sea salt and black pepper
- 1 clove garlic
- fresh lime juice from 3 limes
- 1/2 of a ripe avocado
- pinch sea salt and pepper
- 1/4 cup cilantro (optional)
- 1/2 of a jalapeño (optional)
Instructions
- For Sweet Potatoes: Preheat oven to 400 degrees. In a medium bowl, toss around sweet potatoes with 1 teaspoon olive oil. Season with pinch of sea salt and black pepper.
- On a foil-lined baking sheet, spread out sweet potatoes evenly and bake for 30-35 minutes until edges are browned and potatoes are soft.
- For Quinoa: Meanwhile, place 1 cup quinoa and 2 cups water in a 1.5 quart saucepan, bring to boil. Reduce heat to simmer, covered, for 10-15 minutes, until soft. Fluff with fork.
- For Veggies: In another saucepan, heat 1 tablespoon olive oil on medium-high heat and add in red onion. Sauté onion for about 3 minutes, then throw in kale and red pepper. Add sea salt and black pepper, to taste. Sauté for about 3-5 more minutes and turn off heat. Fold in black beans and set aside.
- For Dressing: Meanwhile, in a blender or food processor, add garlic, lime juice, avocado, sea salt & pepper, cilantro and jalapeño. Blend until smooth consistency.
- Fold in cooked sweet potatoes to sauce pan with veggies. Serve warm or at room temperature, over quinoa, with avocado dressing on top! Enjoy!
Notes
- Will keep in refrigerator for 1-2 days. I did not reheat the avocado sauce.
Nutrition
- Serving Size: 5
