Quinoa Kale Sweet Potato Bowl
Servings 4
Ingredients
- 1 cup quinoa
- 2 sweet potatoes
- 1 cup soy milk
- 1/4 cup raisins
- 1 cucumber
- 2 cups cherry tomatoes
- spring onion
- 2 tsp tahini
- 1 tbsp curry powder
- leafy greens
Instructions
Curry Quinoa
- In a large saucepan, combine 1 cup of soy milk and 2 cups of water, 1 cup quinoa, 1/4 cup raisins, and 1 tbsp of curry powder and bring to a boil; reduce heat. Cover the pot with a lid and let it sit for 15-18 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and season with salt and pepper and fluff with a fork.
Sweet Potatoes
- While sweet potatoes are easy to cook, this method creates a soft and carmelized sweet potato that adds so much extra flavor to the dish. Preheat oven to 350 degrees F. Rinse and clean two large sweet potatoes and lightly poke sweet potatoes with a fork. Add parchment paper to a baking sheet and add the sweet potatoes. Bake in the oven for 45 minutes or until the sweet potato is nice and soft. Allow sweet potato to cool before moving to the next step. Once the sweet potatoes are cooled, peel the skin and cut it into cubes. Add the cubed sweet potato to a lined baking sheet, and bake in the oven on the broil setting for 8 minutes or until the top is caramelized.
Tahini Sauce
- Take 2 tsp of tahini, 2 tsp of soy milk, 1/2 squeeze of lime juice, finely diced spring onion and mix together. That's it! For a thinner consistency, add a splash of water.