Bol de Quinoa y Boniato

Ingredientes

• 2 large sweet potatoes, peeled and cut into cubes
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Kosher salt
• Ground black pepper
• 1/4 cup Olive oil, plus more for drizzles
• 1 (16 oz) can chickpeas, drained and patted dry ((aka garbanzo beans))
• 5 cups chopped kale leaves
• 1 cup dry quinoa, rinsed
• 2 cups water ((for the quinoa))
• 1 avocado ((sliced))
• 1 to 2 cups store-bought hummus ((I used roasted red pepper flavored))
• 1 cup microgreens

Preparación

1. 1

   Preheat oven to 400 degrees F.

2. 2

   On a large sheet pan, toss the cubed sweet potatoes with minced garlic, paprika, cumin, 1 teaspoon Kosher salt, 1/4 teaspoon ground black pepper, and 1/4 cup olive oil. Set aside.

3. 3

   In another sheet pan, toss the kale with a few drizzles of olive oil, salt and ground black pepper. In another sheet pan, toss the chickpeas with a few drizzles of olive oil, salt and ground black pepper.

4. 4

   Roast the chickpeas, kale, and chickpeas at 400 degrees F: sweet potatoes for 25-30 minutes, chickpeas for 20 minutes, and kale for 8-10 minutes. Toss halfway through the roasting process. Note: Start roasting all 3 at the same time, and remove whatever is ready from the oven when their cooking times are up.

5. 5

   Meanwhile, cook the quinoa: add 1 cup rinsed quinoa and 2 cups water in a small or medium saucepan. Bring to a boil and then reduce to a simmer. Cover and simmer on low for 15-18 minutes undisturbed. Turn off heat and set aside for 5 minutes. Fluff with a fork.

6. 6

   Assemble: For each bowl (makes 4 bowls), arrange the cooked quinoa, sweet potatoes, chickpeas, kale, hummus, and avocado slices, and microgreens. Drizzle with olive oil. Enjoy!