Vegan Turmeric Quinoa Power Bowls

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Paprika

  Spices

  1 tsp or 2g

• Coconut oil

  1 tbsp or 14g

• Quinoa

  Uncooked

  ¼ cup or 43g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Kale

  Raw

  2 cup, chopped or 134g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Preheat oven to 350 degrees.
2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Drizzle with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt and pepper to taste.
3. Roast for 5 minutes.
4. Meanwhile, drain the chickpeas and toss in a mixing bowl with paprika. Lay the chickpeas on the other 1/2 of the baking sheet.
5. Roast the chickpeas and the potatoes for about 25 minutes.
6. Cook the quinoa according to package directions. Once the quinoa is cooked, add turmeric and stir.
7. Wash the kale and massage the olive oil over the leaves. Separate the leaves into bowls.
8. Add sliced avocados, quinoa, and roasted chickpeas and potatoes. Serve!

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