Ingredients
- 1 small (250g) sweet potato, cut into 1 cm discs.
- 1 tablespoon coconut oil, melted.
- sea salt, to season.
- 1/4 cup almonds.
- 1 small (100g) red onion, finely chopped.
- 1 clove garlic, minced.
- 2 cm piece of ginger, minced.
- 3 kale leaves, destemmed and leaves finely chopped.
- 1 cup Cooked Quinoa.
- 1 lemon, juice and zest.
- 1/2 cup fresh flat-leaf parsley, finely chopped.
- freshly ground black pepper, to season.
- 1/4 lemon cut into wedges, to serve.
Directions
- 1. Preheat oven to 220°C / 425°F / Gas Mark 7. Line a baking tray with baking paper.
2. Toss sweet potato in half the oil and season with salt. Spread out in a single layer on prepared tray and bake for 25-30 minutes or until tender.
3. On a separate baking tray, place almonds and add to oven for 10 minutes until roasted. Coarsely chop.
4. In a medium saucepan, heat remaining coconut oil over medium-high heat. Add onion and cook for about 5 minutes or until softened. Add garlic and ginger and cook for 2 minutes or until fragrant. Add kale and cook stirring until wilted. Add quinoa stirring to heat through. Remove from heat. Stir through almonds, zest, juice and parsley. Season with salt and pepper.
5. Divide quinoa mix and sweet potato discs between a bowl and a lunch box. Serve with lemon wedges if you like.
Note
Boost this recipe: For some added protein, you can sprinkle this meal with 1/4 cup of crumbled feta or goat's cheese.
A simple yet tasty meal filled with sweet potato, quinoa and kale. A great meal for when you need a big hit of nutrition.
Ingredients
- 1 small (250g) sweet potato, cut into 1 cm discs.
- 1 tablespoon coconut oil, melted.
- sea salt, to season.
- 1/4 cup almonds.
- 1 small (100g) red onion, finely chopped.
- 1 clove garlic, minced.
- 2 cm piece of ginger, minced.
- 3 kale leaves, destemmed and leaves finely chopped.
- 1 cup Cooked Quinoa.
- 1 lemon, juice and zest.
- 1/2 cup fresh flat-leaf parsley, finely chopped.
- freshly ground black pepper, to season.
- 1/4 lemon cut into wedges, to serve.
Directions
- 1. Preheat oven to 220°C / 425°F / Gas Mark 7. Line a baking tray with baking paper.
2. Toss sweet potato in half the oil and season with salt. Spread out in a single layer on prepared tray and bake for 25-30 minutes or until tender.
3. On a separate baking tray, place almonds and add to oven for 10 minutes until roasted. Coarsely chop.
4. In a medium saucepan, heat remaining coconut oil over medium-high heat. Add onion and cook for about 5 minutes or until softened. Add garlic and ginger and cook for 2 minutes or until fragrant. Add kale and cook stirring until wilted. Add quinoa stirring to heat through. Remove from heat. Stir through almonds, zest, juice and parsley. Season with salt and pepper.
5. Divide quinoa mix and sweet potato discs between a bowl and a lunch box. Serve with lemon wedges if you like.
Note
Boost this recipe: For some added protein, you can sprinkle this meal with 1/4 cup of crumbled feta or goat's cheese.