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RECIPE
25 INGREDIENTS10 STEPS45MIN

Sweet Potato and Kale Power Bowl

5.0
1 Ratings
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Don't be intimidated by the long ingredient list; these power bowls come together quickly, and will keep you going for hours! With protein-packed quinoa, collagen-rich sweet potato, and some garlicky, fiber-filled kale, this is one recipe you won't want to miss.

45MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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Roasted Sweet Potato
2
Medium  Sweet Potatoes , peeled
3 Tbsp
Oil
to taste
Salt and Pepper
Spiced Quinoa
2 cloves
1 Tbsp
Oil
3/4 cup
Quinoa , rinsed
1 tsp
Ground Cumin
1/4 tsp
Chili Powder
1/2 cup
Cherry Tomatoes
12-15 tomatoes
1 1/2 cups
Vegetable Stock
or Chicken Stock
Wilted Kale
2 Tbsp
2 cups
Kale , firmly packed
chopped into 1-inch pieces
1 clove
1/2 tsp
Crushed Red Pepper Flakes
less for less spicy
Eggs
2 Tbsp
Oil
Garnish
1
Small  Avocado , sliced
to taste
sliced into wedges
Optional: Lime Yogurt Dressing
1 cup
Plain Yogurt
1 cup
Fresh Cilantro Leaves
1/4 cup
1 tsp
Ground Cumin
1/4 cup
or Avocado Oil
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Nutrition Per Serving
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CALORIES
1475
FAT
111.3 g
PROTEIN
27.7 g
CARBS
100.1 g

Author's Notes

Cook all the ingredients but the egg in advance and keep them in your fridge! Then weeknight dinner is as easy as throwing things in a bowl, warming them up, and topping with a quick fried egg.

Directions

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Step 1
Preheat Oven to 375 F (190 degrees C).
Step 2
Chop Sweet Potatoes (2) into ½-inch dice. Dice Bell Pepper (1) and Red Onion (1) . Halve the Cherry Tomatoes (1/2 cup) . Mince the Garlic (2 cloves) for the quinoa, and Garlic (1 clove) for the kale. Keep them separate.
Step 3
In a mixing bowl, coat Sweet Potatoes with Oil (3 Tbsp) and then season with Salt and 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.
Step 4
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.
Step 5
Add garlic and cook until fragrant, 1-2 minutes, then add Quinoa (3/4 cup) , Ground Cumin (1 tsp) , Chili Powder (1/4 tsp) , halved tomatoes, Salt and Pepper (to taste) , and stir. Once combined, pour in the Vegetable Stock (1 1/2 cups) .
Step 6
Bring to a boil. Once boiling, reduce the heat to low, cover the skillet and cook for 20 minutes, or until quinoa is cooked.
Step 7
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 and Pepper (to taste) and cook for one minute. Add garlic and Crushed Red Pepper Flakes (1/2 tsp) and cook until garlic begins to brown, about 30 seconds.
Step 8
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 and Pepper (to taste) . Cover pan and cook until whites are set and yolks have reached the desired doneness, 3-5 minutes.
Step 9
To make the dressing, add Plain Yogurt (1 cup) , Ground Cumin (1 tsp) , and Fresh Cilantro Leaves (1 cup) into a food processor. Combine until smooth, then slowly stream in Olive Oil (1/4 cup) and pulse in Lime Juice (1/4 cup) . Taste and season with salt.
Step 10
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.

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Nutrition Per Serving
Calories
1475
% Daily Value*
Fat
111.3 g
143%
Saturated Fat
15.7 g
78%
Trans Fat
0.2 g
--
Cholesterol
198.2 mg
66%
Carbohydrates
100.1 g
36%
Fiber
20.5 g
73%
Sugars
22.4 g
--
Protein
27.7 g
55%
Sodium
732.3 mg
32%
Vitamin D
1.1 µg
6%
Calcium
505.8 mg
39%
Iron
7.9 mg
44%
Potassium
1930.9 mg
41%
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