Prep / Cook time: 30 minutes
1 large sweet potato, peeled and diced.
2 cups kale, roughly chopped with stems removed.
1 cup canned black beans, drained and rinsed.
2 cups cooked quinoa. (add 1 cup dry quinoa to 2 cups of salted. boiling water, cover, reduce heat and simmer for 12-15 minutes)
1 teaspoon ground cumin.
1/2 teaspoon garlic powder.
Salt and pepper to taste.
Preheat oven to 425 F. Spread diced sweet potato onto a parchment lined sheet pan. Drizzle with olive oil and toss to coat. Season with sea salt and bake for 12-15 minutes until tender and golden around the edges. While the sweet potatoes cook, heat 1 tablespoon of olive oil in a medium pan on the stove top. Add the kale, cumin and garlic powder. Season with salt and pepper and saute kale for 4-5 minutes until tender.
Add the quinoa, sweet potato, black beans and kale to a bowl. Toss to combine and season with salt and pepper to adjust taste as necessary. Enjoy right away or can be prepped in advance and stored in an airtight container in the fridge.