An array of veggie goodness all tucked into one bowl!
Course: Lunch, Salad
Cuisine: Gluten-Free, Vegan
1bunch curly kale, washed and de-stemmed
1 ½cupscooked quinoa
¼cupchopped fresh chives
8radishes, thinly sliced
1large beet, spiralized
2medium carrots, peeled and sliced
Optional garnishes: pepitas + two-seeded dressing
Preheat oven to 400 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Tear the kale into large pieces and place on baking sheet. Massage the coconut oil into the kale leaves. Sprinkle with smoked paprika and sea salt, to taste.
Roast the kale for 10-12 minutes or until just starting to become golden (it will not be completely crispy but parts of it will be).
While the kale roasts, season the cooked quinoa with ¼-1/2 teaspoon sea salt, a dash of black pepper, and fresh chives.
Next, scoop the flesh of your avocado into a small bowl, squeeze the lime juice over top, and sprinkle with a dash of sea salt. Mash the avocado with a fork and set aside.
To assemble the power bowls, place little piles of each of the roasted kale, carrots, radishes, quinoa, and spiralized beets into large bowls. Drop a dollop of the smashed avocado in the center and top with pepitas and two-seeded dressing, if desired. Serve and enjoy!
See link below recipe for two-seeded dressing recipe!