Ingredients
1/2 cup uncooked quinoa
1 large sweet potato
2 medium-sized beets
2 tsp olive oil
Paprika
Garlic Powder
Onion Powder
Salt & Pepper
Handful or kale or spinachÂ
1 can of chickpeas or black beans
Avocado (optional)
Sauce
Yoghurt (can use dairy-free, mayo or sour cream)
Lemon juice
Garlic powder
Onion powder
Lemon Juice
Salt & Pepper (to taste)
Preparation
Cook 1/2 cup of quinoa in 1 cup water, heat until boiling and then simmer until all water is gone.
Preheat oven to 350 F.
Dice 1 sweet potato and 2 beets, coat with 2 tsp oil, paprika, garlic powder, onion powder, salt and pepper
Bake for 40 mins (until they have a slight crisp to their edges and are soft inside)
Feel free to either bake the chickpeas/ black beans or warm on stovetop
Assemble bowls by adding a handful of spinach or kale to bowl, top with quinoa, sweet potato, beets, beans
For sauce mix all ingredients together and dollop or drizzle onto bowl