Healing Turmeric Sweet Potato Kale Quinoa Bowls
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 2 1x
- Category: Salad
- Cuisine: Gluten Free, Vegan
Ingredients
Scale
- 1/2 cup Dry Quinoa
- 6 large Green Kale Leaves
- 1 Tbs Coconut Oil
- Pinch of Sea Salt
- 1 large Sweet Potato peeled and diced
- 1–2 Tbs Coconut Oil melted
- 1 Tbs Turmeric
- 1/2 tsp Sea Salt
- 1/4 cup Tahini
- 1 Tbs Maple Syrup
- 1–2 Tbs Lemon Juice
- 1–2 Tbs hot Water
Instructions
- Cook Quinoa as directed on package
- Preheat oven to 225 degrees
- Wash and dry Kale leaves
- Tear Kale into bite size pieces, discarding thick stems
- Add Kale to a bowl, drizzle 1 Tbs Coconut Oil over and mix well with hands ensuring all leaves are coated
- Add Kale to baking sheet, sprinkle with a pinch of Sea Salt
- Bake 15 minutes, turn leaves and bake 5-10 minutes longer until crispy (watch closely as they can burn easily)
- Remove from oven and let cool
- Turn oven temp to 400 degrees
- Add Sweet Potatoes to baking sheet, drizzle with 1-2 Tbs Coconut Oil, sprinkle Turmeric and 1/2 tsp Sea Salt over and mix well
- Bake 20 minutes flipping half way through
- In a small bowl mix Tahini, Maple Syrup, Lemon Juice, drizzle in hot water until desired dressing consistency
- Divide Quinoa, Potatoes, and Kale into 2 bowls
- Drizzle dressing over
- Enjoy!
