VEGAN SWEET POTATO AND BLACK BEAN BOWL

VEGAN SWEET POTATO AND BLACK BEAN BOWL

INGREDIENTS

Quinoa

  • 2 cups vegetable broth

  • 1/4 teaspoon salt

  • 1 Tablespoon olive oil

  • 1 cup quinoa

Sweet Potatoes

  • 2 sweet potatoes, diced

  • 2 Tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon cumin

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

Kale

  • 1 Tablespoon olive oil

  • 8 cups fresh kale

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 lemon , juiced

  • Pinch of red pepper flakes, optional

Addition Ingredients

  • 1 can black beans, drained and rinsed

  • 1/4 cup toasted pine nuts

INSTRUCTIONS

Preheat the oven to 400 degrees.

Start by making the quinoa. Boil the broth, olive oil, and salt in a medium size pot on high heat. Stir in the quinoa and bring the broth back to a boil. Cover with a lid, and turn the heat down to low. Cook for 12 minutes.

While the quinoa is cooking prepare the sweet potatoes. Place a piece of aluminum down on a large baking sheet. Spread the diced sweet potatoes onto the sheet, and pour the olive oil on top of the potatoes. Sprinkle on the salt, pepper, onion powder, cumin, garlic powder, and paprika. Toss the potatoes around on the pan, then spread them out in a single layer. Bake for 25 minute.

For the kale heat up 1 Tablespoon of olive oil in a large skillet over medium high heat. Once the pan is hot, add 8 cups of kale (it will wilt down). Then toss in the salt, pepper, red pepper flakes (optional) ,and lemon. Saute the kale down for about 10 minutes.

Once all of the component are finished toss 1 cup of the quinoa (keep the rest for other recipes!), sweet potatoes, kale, black beans, and pine nuts all together. Divide them into your meal prep containers and enjoy throughout the week!

NOTES

*Use up the quinoa leftovers in salads, rice dishes, or burritos! It will stay good for about a week refrigerated.