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

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 350°F.
2. Slice the potatoes into strips and arrange them on half of a baking sheet. Drizzle with coconut oil, sprinkle with 1 tsp of turmeric, and season with salt and pepper.
3. Roast the potatoes for 5 minutes.
4. Drain the chickpeas and toss with paprika in a mixing bowl. Spread them on the other half of the baking sheet.
5. Roast the chickpeas and potatoes for an additional 25 minutes.
6. Cook the quinoa according to package instructions. Once cooked, stir in the remaining turmeric.
7. Wash the kale and massage with olive oil. Divide the leaves among bowls.
8. Top with sliced avocado, quinoa, roasted chickpeas, and potatoes. Serve immediately.

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