Roasted Sweet Potato Quinoa Bowl

I love anything that can be done (mostly) in one pan. I call this a roasted sweet potato quinoa bowl even though it’s probably just as much chickpeas and a crazy amount of kale. We had leftover quinoa, which made things even quicker and easier.

If you don’t have quinoa already made, it cooks up in about 15 minutes. Remove the quinoa from the pot, and use that pot to sauté everything for less clean up.

Roast sweet potatoes in olive oil and sea salt at 425 for 25 mins.

In a large sauté pan, heat a tbsp of olive oil and some water, add chickpeas, a little Rao’s marinara and some cherry tomatoes, plus a ton of kale. Steam that for a few mins (add more water as needed) until kale is nicely wilted and no longer overflowing out of the pan 😆. Season the heck out of it! Sea salt, paprika, cinnamon, cumin, cayenne, onion powder.

When the sweet potatoes are done, in they go!

Add broccoli microgreens and sesame seeds if you have.

Delicious, and makes enough for another day’s (or more, if you’re solo) worth as well. 

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