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Servings:

Kale and Quinoa Veggie Bowl

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

Total Time

25min

5.0

2 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

1/2 cup

Red Quinoa

or Any Color Quinoa

•

3 cups

Tuscan Kale

•

1 tsp

Smoked Paprika

•

as needed

Ground Turmeric

•

as needed

Simply Organic Garlic Powder

•

as needed

Ground Black Pepper

•

as needed

Cayenne Pepper

(optional)

•

Small Carrots , shaved

•

1/2 cup

Canned Chickpeas , rinsed, drained, room temperature

•

1/2

Avocado , sliced

•

2 Tbsp

Goat Cheese

•

2 Tbsp

Pepitas

•

Eggs

Cooking Instructions

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

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

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

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

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

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.

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.

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

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

10.

In two bowls, add cooked quinoa, baked kale chips, Canned Chickpeas (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.

Nutrition Per Serving

CALORIES

366

FAT

13.5 g

PROTEIN

17.8 g

CARBS

45.8 g