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sweet potatoes quinoa lunch bowl - vegan and gluten-free quick option for lunch

SWEET POTATOES QUINOA LUNCH BOWL | Gluten-Free | Vegan

  • Author: Kelly
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 2 person 1x
  • Category: Main
  • Cuisine: Modern

Description

Sweet Potatoes Quinoa Lunch Bowl – vegan and gluten-free quick option for lunch


Ingredients

Scale
  • 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.

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