Veggie power bowl

Ingredients

• Quinoa

• Broccoli

• Sweet Potatoes

• Brussel Sprouts

• Tuscan Kale

• Garlic Cloves

• Kimchi

• Sesame Seeds

• Goat Cheese

• Honey

• Lemon

• Salt/Pepper

PREPARE

• Make the quinoa (2 cups water, one pinch salt, little dried basil, 1 cup quinoa in pot of boiled water for about 15-25 min)

• Wash and chop broccoli

• Wash and chop sweet potatoes

• Wash Brussel sprouts and cut in halves

• Wash, dry, and chop Tuscan kale into thin stripes

• Chop two cloves garlic

• Keep goat cheese, kimchi, and sesame seeds handy for topping

• FOR DRESSING: Chop two cloves garlic, mix with 2 tablespoons lemon juice, one teaspoon honey, and 1/4 cup olive oil

MAKE

• Sweet Potatoes:

  • Heat oven to 435°F

  • Chop into rounds

  • Place rounds evenly on tin foil covered baking sheet

  • Spray with avocado oil on both sides (or gently toss in olive oil)

  • Sprinkle salt + pepper (or cumin or paprika) over rounds

  • Place in oven for 35-50 minutes… this will REALLY depend on your oven but what you are going for is less soggy and more crispy so the longer the better, I’d say

• Kale:

  • Heat large skillet with olive oil or avocado oil

  • Once smoking or hot add chopped garlic and let sauté for about 5 minutes

  • Add kale

  • Cook until slightly wilted and fragrant

• Broccoli:

  • Boil large pot of water with a sprinkle of salt

  • Once boiled add broccoli for 4-5 minutes

  • Pour water out and trap broccoli in hot, empty pot with the lid on to steam for 90 seconds

• Brussel Spouts:

  • Boil large pot of water with a sprinkle of salt

  • Once boiled add Brussel sprouts

  • Blanch for about 90 seconds

  • Strain the water out once you can cut a knife easily through the Brussel sprout

• Toss all ingredients in a bowl, drizzle with dressing, and enjoy!