Easy Sweet Potato & Quinoa Bowl
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 5.3 oz quinoa
- 1 sweet potato
- 2 large handfuls of curly kale
- 1 lemon
- 1 ripe avocados
- tablespoon olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F. Rinse the quinoa under cold water. Tip into a saucepan, cover with water, bring to the boil and cook according to the packet instructions.
Step 2
Place the sweet potatoes onto a baking tray, drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Bake in the oven for 15 minutes, until tender. Remove and allow to cool.
Step 3
Place the kale into a bowl, squeeze over the lemon juice, drizzle lightly with olive oil and sprinkle with salt and pepper. Using clean hands, massage for 1–2 minutes until tender and reduced.
Step 4
For the dressing, whisk together the tahini, lemon juice, Dijon mustard, maple syrup and then slowly stream in the boiling water to create a smooth, pourable dressing.
Step 5
Place the cooked sweet potato, kale, quinoa and avocado into a large bowl. Pour over the dressing and toss to coat before serving.
Step 6
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