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RECIPE
13 INGREDIENTS10 STEPS25MIN

Kale and Quinoa Veggie Bowl

5.0
2 Ratings

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Lemons and Basil

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This Kale and Quinoa Veggie Bowl is full of Superfoods that offer protein, fiber and healthy fats.
25MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
Red Quinoa
or Any Color Quinoa
3 cups
Tuscan Kale
1/4 tsp
Garlic Powder
1/8 tsp
Cayenne Pepper
(optional)
3
Small  Carrots , shaved
1/2 cup
Canned Chickpeas , rinsed, drained, room temperature
1/2
Avocado , sliced
1 oz
Goat Cheese
2 Tbsp
Pumpkin Seeds

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Nutrition Per Serving

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CALORIES
529
FAT
22.0 g
PROTEIN
24.2 g
CARBS
62.1 g

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 3
Wash Tuscan Kale (3 cup), 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 teaspoon), Ground Turmeric (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Cayenne Pepper (1/8 teaspoon), 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 Carrot (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 Egg (2) on stove top according to your liking.
Step 10
In two bowls, add cooked quinoa, baked kale chips, Canned Chickpeas (1/2 cup), shaved carrots, Avocado (1/2), Goat Cheese (1 ounce) and Pumpkin Seeds (2 tablespoon) then top with soft boiled egg and sprinkle with salt and pepper if desired.

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Nutrition Per Serving
Calories
529
% Daily Value*
Fat
22.0 g
28%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
193.5 mg
64%
Carbohydrates
62.1 g
23%
Fiber
14.1 g
50%
Sugars
4.8 g
--
Protein
24.2 g
48%
Sodium
381.1 mg
17%
Vitamin D
1.1 µg
6%
Calcium
282.8 mg
22%
Iron
6.1 mg
34%
Potassium
1220.0 mg
26%
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