Sweet Potato and Kale Power Bowl

Preheat Oven to 375 F (190 degrees C).

Chop Sweet Potatoes (2) into ½-inch dice. Dice Bell Pepper (1) and Red Onion (1). Halve the Cherry Tomato (1/2 cup). Mince the Garlic (2 cloves) for the quinoa, and Garlic (1 clove) for the kale. Keep them separate.

In a mixing bowl, coat Sweet Potatoes with Oil (3 Tbsp) and then season with Salt (to taste) and Ground Black Pepper (to taste) and toss to combine. Pour potatoes onto a baking tray. Bake for 15-20 minutes or until they are easily pierced with a knife.

Meanwhile, start the quinoa. In a skillet (with a lid) over medium-high heat, cook onion and bell pepper in Oil (1 Tbsp) until browned, about 5 minutes.

Add garlic and cook until fragrant, 1-2 minutes, then add Quinoa (3/4 cup), Ground Cumin (1 tsp), Chili Powder (as needed), halved tomatoes, Salt (to taste), and Ground Black Pepper (to taste) and stir. Once combined, pour in the Vegetable Stock (1 1/2 cups).

Bring to a boil. Once boiling, reduce the heat to low, cover the skillet and cook for 20 minutes, or until quinoa is cooked.

While quinoa is cooking, prepare the kale. In a wide sauté pan heat Olive Oil (2 Tbsp) over medium-high heat. Once hot, add Kale (2 cups), season with Salt (to taste) and Ground Black Pepper (to taste), and cook for one minute. Add garlic and Crushed Red Pepper Flakes (as needed) and cook until garlic begins to brown, about 30 seconds.

Empty the kale out of the pan. Replace the pan on the stove and warm Oil (2 Tbsp) over medium heat. Crack Eggs (2) into skillet and season with Salt (to taste) and Ground Black Pepper (to taste). Cover pan and cook until whites are set and yolks have reached the desired doneness, 3-5 minutes.

To make the dressing, add Plain Yogurt (1 cup), Ground Cumin (1 tsp), and Fresh Cilantro Leaf (1 cup) into a food processor. Combine until smooth, then slowly stream in Olive Oil (4 Tbsp) and pulse in the juice from Limes (2). Taste and season with salt.

To build your bowl, add spiced quinoa, kale, and sweet potatoes and top with a fried egg. Garnish with Avocado (1) and a wedge of Limes (to taste). Serve immediately with dressing on the side.