VEGAN TURMERIC QUINOA POWER BOWL

  • 12 Feb - 18 Feb, 2022
  • Mag The Weekly
  • Cookery

Ingredients

· 8 small yellow potatoes

· 430 g can chickpeas

· 2 teaspoons turmeric

· 1 teaspoon paprika

· 1 tablespoon coconut oil

· ¼ cup quinoa

· Salt & pepper to taste

· 2-3 kale leaves

· ½ tablespoon olive oil

· 1 large avocado

Method

Preheat the oven to 350°C. Slice the potatoes into strips and lay flat on half side of a baking sheet. Spray/drizzle them with coconut oil and sprinkle one teaspoon of turmeric over them. Add salt and pepper to taste. Roast for five minutes while you drain and rinse the chickpeas. Place the chickpeas in a mixing bowl and add one teaspoon of paprika, coating them evenly. Lay the chickpeas on the other half of the baking sheet. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft). Cook the quinoa with ½ cup of water. Once the quinoa is cooked, add one teaspoon of turmeric (salt and pepper to taste), mix together, and let cool. Wash the kale and massage the olive oil over the leaves. Separate the leaves into four bowls. Slice the avocado and split them into the bowls. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve.

RELATED POST

COMMENTS