How toHow To Make Kale Quinoa Power Bowls
10 steps
What you’ll need
10 oz (2 bunches)
Kale, Stems Removed
1 can, rinsed & drained
Chick Peas
1 Tbsp
Avocado Oil
3
Garlic Cloves
4 Tbsp
Optional - Chopped Pecans
1/2 cup uncooked
Quinoa
2 lbs (8oz per serving)
Boneless Skinless Chicken Breast
Extra virgin olive oil
Salt + Pepper
4 Tbsp
Optional - Feta Cheese - Fat Free Or Reduced
1 1/2 lbs.
Sweet Potatoes
1 Fresh lemon juice
1
Avocado
4 Tbsp
Optional - Dried Cranberries
Wash & Chop potatoes into 1”cubes. Place on parchment (or foil) lined sheet pan
1
Toss potato cubes with avocado oil. Salt & pepper. Bake at 425 degrees for 25 min. Stir halfway.
2
While potatoes cook, make quinoa according to package directions.
3
Wash kale. Remove stems and chop.
4
Mince garlic. Add olive oil, lemon juice & garlic to kale. Season. Massage kale for 2-3 minutes.
5
Remove potatoes from oven when roasted.
6
Season chicken with salt & pepper.
7
Grill, broil or pan fry chicken. Feel free to use any protein you like instead of chicken breast.
8
Slice avocado.
9
Build bowls by diving ingredients into 4 equal portions. Makes 4 large servings. Enjoy!
10
1
2
3
4
5
6
7
8
9
10