Vegetarian Power Bowl
Ingredients
The Bowl
-
1
large
sweet potato
-
1
tablespoon
olive oil
-
¾
cup
uncooked quinoa
-
1
head
cauliflower
-
1 ½
cups
chickpeas
-
¾
teaspoon
curry powder
-
¾
teaspoon
salt
-
1
red pepper
chopped
-
6
leaves
kale
The Avocado Crema
-
1
ripe
avocado
-
1
cup
coconut milk
-
1
tablespoon
chopped fresh chives
-
½
teaspoon
salt
-
dash
onion powder
Instructions
- Preheat the oven to 375 degrees.
- Place the chopped sweet potato in a roasting pan, drizzle with olive oil, and sprinkle with salt. Bake for about 30 minutes until tender, stirring occasionally.
- Cook the quinoa according to package directions, adding salt if desired after cooking.
- In a large skillet, cook the cauliflower florets with ½ cup water over medium heat for about 10 minutes until just tender. Remove the cover and cook for another minute to evaporate most of the water. Sprinkle with ½ teaspoon curry powder and ½ teaspoon salt, then remove from the pan.
- Add chickpeas to the pan, season with the remaining ¼ teaspoon curry powder and ¼ teaspoon salt, and heat briefly while stirring.
- Divide all ingredients among six bowls, top with avocado crema, and serve immediately. Store leftovers separately.
Nutrition Facts (estimated)
Servings
6
Calories
314
Total fat
12g
Total carbohydrates
45g
Total protein
12g
Sodium
571mg
Cholesterol
0mg
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