Vegan Turmeric Quinoa Power Bowls
I keep finding myself putting it in everything, especially in quinoa. It's so good for you, and it tastes amazing! Combine that turmeric quinoa with fresh kale, turmeric roasted potatoes, paprika roasted chickpeas, and a delicious avocado for the most epic Vegan Turmeric Quinoa Power Bowls!
- 7 small yellow potatoes
- 15 oz . can chickpeas
- 2 tsp turmeric
- 1 tsp paprika
- 1 Tbsp coconut oil
- 1/4 cup quinoa
- 2 kale leaves
- 1/2 Tbsp olive oil
- 1 avocado
Preheat oven to 350 degrees.
Slice the potatoes into strips and lay flat on 1/2 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 1/2 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 1/2 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!