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
- 1 can 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 vegan yogurt
- 2-3 tbsp sriracha
- ¼ cup finely chopped cilantro
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!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.