SWEET POTATOES QUINOA LUNCH BOWL | Gluten-Free | Vegan
 
Prep time
Cook time
Total time
 
Sweet Potatoes Quinoa Lunch Bowl - vegan and gluten-free quick option for lunch
Author:
Recipe type: Main
Cuisine: Modern
Serves: 2 person
Ingredients
  • 2 large sweet potatoes
  • 1 cup raw quinoa
  • 1 avocado
  • 2 cups carrots, julienned
  • 1 cup chickpeas, cooked and rinsed
  • 1 cup sun-dried tomatoes
  • 2 cup kale, shredded and rinsed
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon mustard
  • 1 lemon, squeezed
  • 1 tablespoon cumin powder
  • Salt & pepper, to taste
Instructions
  1. Preheat oven at 420F.
  2. Slice sweet potatoes in half.
  3. Place in an oven proof pan and covered to half with water.
  4. Bake for 45-60 minutes until tender.
  5. In the meantime, cook quinoa according to packaging.
  6. Let cool. Mix with carrots, chickpeas, sun-dried tomatoes and kale.
  7. When sweet potatoes are ready, cover with the quinoa salad and add sliced avocado on top.
  8. Top with dressing, salt & pepper.
Recipe by My Organic Diary at http://myorganicdiary.com/2017/05/sweet-potatoes-quinoa-lunch-bowl-gluten-free-vegan/