Turmeric Potato Quinoa Power Bowl

Servings: Makes: 1 serving

Nutritional Information:

Per 100g

Calories 169 Fat 8.2g Saturates 2.1g Carbohydrates 15g Sugars 2.8g Protein 5.9g Salt 0.13g

 


Ingredients

Method

1

Preheat oven to 200°C (400°F, Gas Mark 6). Gently wash the potatoes, slice into strips and lay flat on a baking tray, drizzle with coconut oil, sprinkle with 1tsp turmeric and season. Roast for 5 minutes, whilst you drain and rinse the chickpeas.

2

Place the chickpeas in a bowl and add 1tsp of paprika, stirring to coat them evenly. Put the chickpeas on the other half of the baking tray and place in the oven to roast with potatoes for a further 25 minutes.

3

Add 1tsp of turmeric and some salt and pepper to the quinoa and mix well. Wash the kale and drizzle with olive oil. Put it in bowl along with sliced avocado, and radish and then the quinoa, chickpeas and potatoes. Sprinkle with sesame seeds to serve.

4

Put in a bowl along with sliced avocado, and radish and then the quinoa, chickpeas and potatoes. Sprinkle with sesame seeds to serve.

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