Equipment
- skillet
Ingredients
- 1 large sweet potato, peeled and cubed
- olive oil, optional
- 2 tbsp nutritional yeast
- 1 tsp arrowroot powder, tapioca flour, or cornstarch
- 1 tbsp chipotle chili powder
- salt and pepper
- 1 cup white quinoa, cooked according to package
- 14 oz canned black beans
- 1 tbsp coconut aminos, or soy sauce
- ½ tsp cumin
- ½ tsp garlic powder
- 1 bunch kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 avocado, thinly sliced
- ½ cup plain, unsweetened dairy free yogurt
- 2-3 tbsp sriracha
- ¼ cup cilantro, finely chopped
Method
- Preheat oven to 400 and line a large metal baking sheet with parchment paper. Add cubed sweet potatoes to a bowl and drizzle with olive oil (if desired) or skip right to the seasonings - add nutritional yeast, arrowroot powder, chili powder and salt and pepper and toss to combine. Spread on a baking sheet and bake for 20-25 minutes until crispy.
- Meanwhile, pour your black beans with liquid into a small sauce pan and season with coconut aminos, cumin and garlic powder. Warm over low heat. Add your chopped kale to a bowl and drizzle with a little olive oil (optional) and lemon juice. Use your hands to massage for 15-30 seconds until tender. Mix the yogurt and sriracha in a jar and adjust spiciness accordingly.
- Place massaged kale in serving bowls and top with quinoa, roasted sweet potatoes, black beans, and avocado. Drizzle with sauce and sprinkle with cilantro! Yum!
Nutrition
Serving 1servingCalories 456kcalCarbohydrates 69gProtein 19gFat 14gSaturated Fat 4gPolyunsaturated Fat 3gMonounsaturated Fat 6gSodium 727mgPotassium 1267mgFiber 19gSugar 4gVitamin A 12026IUVitamin C 59mgCalcium 178mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
