7 small yellow potatoes
15 oz. can chickpeas
2 tsp turmeric
1 tsp paprika
1 Tbsp coconut oil
¼ cup quinoa
salt/pepper
2 kale leaves
½ Tbsp olive oil
1 avocado
Instructions
Full recipe from : yummly.com
Preheat oven to 350 degrees.
Slice the potatoes into strips and lay flat on ½ of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
Roast for 5 minutes while you drain and rinse the chickpeas.
Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other ½ of the baking sheet.
Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
Cook the quinoa with ½ cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
Slice the avocado and split into the 4 bowls.
Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!
