Beans & Legumes

Kale and Quinoa Veggie Bowl

13 INGREDIENTS • 10 STEPS • 25MINS

Kale and Quinoa Veggie Bowl

Recipe

5.0

2 ratings

This Kale and Quinoa Veggie Bowl is full of Superfoods that offer protein, fiber and healthy fats.

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Kale and Quinoa Veggie Bowl

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This Kale and Quinoa Veggie Bowl is full of Superfoods that offer protein, fiber and healthy fats.

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

25MINS

Total Time

$4.89

Cost Per Serving

Ingredients

Servings

2

us / metric

1/2 cup

Red Quinoa

or Any Color Quinoa

3 cups

1 tsp

1/2 tsp

Ground Turmeric

1/4 tsp

Sponsored

Simply Organic Garlic Powder

1/4 tsp

Ground Black Pepper

1/8 tsp

Cayenne Pepper

optional

3

Small Carrots, shaved

1/2 cup

Sponsored

GOYA® Chick Peas, rinsed, drained, room temperature

1/2

Avocado, sliced

2 Tbsp

Goat Cheese

2 Tbsp

Pepitas

2

Sponsored

Eggland's Best Classic Eggs

Nutrition Per Serving

VIEW ALL

Calories

366

Fat

13.5 g

Protein

17.8 g

Carbs

45.8 g

Love This Recipe?

Kale and Quinoa Veggie Bowl

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Rinse and cook Red Quinoa (1/2 cup) according to directions on package.

step 2 Rinse and cook Red Quinoa (1/2 cup) according to directions on package.

step 3

Wash Tuscan Kale (3 cups), then spread into single layer on baking sheet.

step 3 Wash Tuscan Kale (3 cups), then spread into single layer on baking sheet.

step 4

Lightly spray the kale with coconut oil cooking spray, then sprinkle with the Smoked Paprika (1 tsp), Ground Turmeric (1/2 tsp), Simply Organic Garlic Powder (1/4 tsp), Ground Black Pepper (1/4 tsp), and Cayenne Pepper (1/8 tsp), toss to coat.

step 5

Bake 10 minutes, remove from oven and toss to flip.

step 6

Now that the kale has begun to crisp, move it to one side of the pan and add the Carrots (3) to the other side.

step 6 Now that the kale has begun to crisp, move it to one side of the pan and add the Carrots (3) to the other side.

step 7

Spray carrots lightly with coconut oil cooking spray and sprinkle lightly with smoked paprika and black pepper (about 1/2 tsp each), toss to coat.

step 8

Put kale and carrots back in oven and bake additional 5 minutes.

step 9

While veggies and quinoa cook, boil the Eggland's Best Classic Eggs (2) on stove top according to your liking.

step 10

In two bowls, add cooked quinoa, baked kale chips, GOYA® Chick Peas (1/2 cup), shaved carrots, Avocado (1/2), Goat Cheese (2 Tbsp) and Pepitas (2 Tbsp) then top with soft boiled egg and sprinkle with salt and pepper if desired.

step 10 In two bowls, add cooked quinoa, baked kale chips, GOYA® Chick Peas (1/2 cup), shaved carrots, Avocado (1/2), Goat Cheese (2 Tbsp) and Pepitas (2 Tbsp) then top with soft boiled egg and sprinkle with salt and pepper if desired.

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Beans & Legumes

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