Equipment
- stove
- Oven
Ingredients
Grain Bowl Ingredients
- 1 large sweet potato, cubed
- 14 oz chickpeas, rinsed and drained
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp sea salt
- 1 cup dry quinoa
- 2 cups water
- 1 tbsp coconut aminos
- 8 cups kale, finely chopped
- ½ lemon, juiced
- 1 cup shredded red cabbage
- 1 small watermelon radish, thinly sliced
- 1 tbsp black sesame seeds
Turmeric Lemon Dressing Ingredients
- ½ cup plain, unsweetened dairy-free yogurt
- ½ lemon, juiced
- 1 tbsp maple syrup
- ½ tsp turmeric
- ¼ tsp garlic powder
- ¼ tsp ginger
- salt and pepper, to taste
Method
- Preheat the oven to 425 and line a large baking sheet with parchment paper.
- Add the sweet potato and chickpeas to a bowl and sprinkle with the seasonings and salt. Toss to coat. Spread evenly on the baking sheet and bake for 20-25 minutes until golden and crisp.
- Add the quinoa to a small saucepan with water and coconut aminos and cook according to the package.
- Add the kale to a bowl with lemon juice and a sprinkle of salt, and use your hands to massage until tender.
- Prepare the dressing by adding all ingredients to a jar and stirring to combine. Season to taste.
- Assemble bowls by adding a base of kale and quinoa, and topping with the sweet potatoes, chickpeas, cabbage, radish, a drizzle of dressing and a sprinkle of sesame seeds.
Nutrition
Serving 1bowlCalories 456kcalCarbohydrates 37gProtein 30gFat 12gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 2gCholesterol 1mgSodium 492mgPotassium 1182mgFiber 16gSugar 15gVitamin A 12630IUVitamin C 76mgCalcium 314mgIron 7mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.