Scrub sweet potatoes clean and cut into 1/2 inch cubes
Place in mixing bowl and add the remaining sweet potatoes ingredients and mix well
Add to a 9x13 glass baking pan
Bake for 35-40 minutes stirring halfway through
Quinoa
Rinse quinoa in a sieve
Add to a small pot along with the broth and bay lead
Bring to a boil then turn down to a simmer. Let the quinoa cook for about 15-20 minutes until all the liquid has been absorbed, stirring every now and then.
Remove bay leaf before serving.
Kale
De-stem kale and rinse leaves in a colander
Massage the kale for a few minutes -- this process makes the kale less tough when you eat it. Let the kale dry or soak off most of the water with a paper towel
Heat olive oil in a pan and add kale, garlic powder, salt and pepper and saute for about 5 minutes until done
Turn the heat off and squeeze lemon over the kale and toss to ensure even distribution
Chickpeas
Drain and rinse the chickpeas and let dry
Transfer to bowl and add garlic powder, salt and pepper and mix well
Egg (optional)
In a pan, heat oil and fry the egg sunny side up style over med high heat until it's to the done-ness you like
Assembly
In your serving bowl, evenly distribute the ingredients. Add quinoa as a base, add kale, sweet potato and chickpeas. If using eggs, top each bowl with an egg and red pepper flakes
Notes
Make ahead instructions:
Cook sweet potatoes, quinoa, and kale as instructed. Let cool and store in separate air tight containers in the fridge
Prep chickpeas as instructed and store in the fridge
Day of eating:
Take sweet potatoes, quinoa, kale and chickpeas out of the fridge. Create your bowl and microwave until heated through (approx 1-2 minutes)
If using egg, fry your egg and place on top of the heated food
Keyword easy lunch, quick and easy, vegan, vegetarian
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!