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Friday, June 13, 2014

Sweet Potato and Kale Quinoa Protein Bowl With Avacado Lime Sauce

So recently I was browsing a few of my personal favorite blogs when I came across one that caught my interest right away. Shannon blogs over at The Glowing Fridge and her recipes are absolutely out of this world and super healthy. After scrolling through one after the other of mouth watering recipes I came across one that would be perfect for me to make on a Sunday and bring to work with me for the rest of the week for lunch. It's yummy, it's healthy, and it is perfect for anyone who does food preps on the weekends. So here you have it....

Sweet Potato Quinoa Protein Bowl with Avocado Lime Sauce:
 
 

What you Need:
  1. 2 large sweet potatoes (about 4 cups) cut into cubes
  2. 1 teaspoon olive oil
  3. pinch of sea salt and black pepper
  4. 1 cup uncooked quinoa (about 3 cups cooked)
  5. 2 cups water
  6. 1 tablespoon olive oil
  7. 1/2 of a red onion, finely diced
  8. 3 cups kale, stems removed and chopped
  9. 1 red bell pepper, diced (any color is fine) (I Omitted this as I do not like peppers)
  10. 1 15oz. can black beans, drained and rinsed
  11. pinch of sea salt and black pepper
  12. 1 clove garlic
  13. fresh lime juice from 3 limes
  14. 1/2 of a ripe avocado
  15. pinch sea salt and pepper
  16. 1/4 cup cilantro (optional)
  17. 1/2 of a jalapeño (optional)
 
 
 
 
 
What You Do: 
  1. For Sweet Potatoes: Preheat oven to 400 degrees. In a medium bowl, toss around sweet potatoes with 1 teaspoon olive oil. Season with pinch of sea salt and black pepper.
  2. On a foil-lined baking sheet, spread out sweet potatoes evenly and bake for 30-35 minutes until edges are browned and potatoes are soft.
  3. For Quinoa: Meanwhile, place 1 cup quinoa and 2 cups water in a 1.5 quart saucepan, bring to boil. Reduce heat to simmer, covered, for 10-15 minutes, until soft. Fluff with fork.
  4. For Veggies: In another saucepan, heat 1 tablespoon olive oil on medium-high heat and add in red onion. Sauté onion for about 3 minutes, then throw in kale and red pepper. Add sea salt and black pepper, to taste. Sauté for about 3-5 more minutes and turn off heat. Fold in black beans and set aside.
  5. For Dressing: Meanwhile, in a blender or food processor, add garlic, lime juice, avocado, sea salt & pepper, cilantro and jalapeño. Blend until smooth consistency.
  6. Fold in cooked sweet potatoes to sauce pan with veggies. Serve warm or at room temperature, over quinoa, with avocado dressing on top! Enjoy!
 
 
 
 
 
So what do you think? I know I love this and have eaten it almost every day this week and I am still not sick of it. Try it out and let me know what you think. Oh and don't forget to stop over at The Glowing Fridge and say hi to Shannon.
 
 
Tori

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