Blend all ingredients in blender until silky smooth, then enjoy!
1 cup quinoa
1 ½ cups of water or broth
1/4 teaspoon sea salt (optional)
2 sweet potatoes, diced
2 Tablespoons avocado or olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 Tablespoon avocado or olive oil
3 cups fresh kale
1/2 cup vegetable stock or water
1-2 Tablespoons of minced garlic
1 small onion, diced
Sea salt and pepper to taste
1 can black beans, drained and rinsed
Preheat the oven to 400 degrees.
Start by making the quinoa. Rise quinoa with cold water. Transfer quinoa to pot, add water (or broth) and salt if desired. Bring quinoa to a boil. Turn heat down to simmer and cook for 10-12 minutes with lid on.
While the quinoa is cooking prepare the sweet potatoes. Place diced sweet potatoes onto large non-stick baking sheet, and pour the avocado oil on top of the potatoes. Sprinkle on the salt, pepper, onion powder, cumin, garlic powder, and paprika. Toss the potatoes around on the pan, then spread them out in a single layer. Bake for 25 minutes.
For the kale, heat up 1 tablespoon of avocado oil in a large skillet over medium high heat. Add diced onion and garlic into pan, cook until soft. Add the kale and broth and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste.
Once all of the component are finished toss the quinoa, sweet potatoes, kale, and black beans together and enjoy!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
2 cans (13.66 oz each) coconut cream
2 tablespoons Swerve confectioners sweetener (or stevia in the raw)
4 tablespoons dark chocolate or cacao powder
1 tablespoon choice of extract (i.e., chocolate, almond, vanilla, etc)
Low Carb | Vegan
Prep Time: 15 mins
Total Time: 30 mins
Servings: 12 - 15
Prep Time: 25 mins
Cook Time: 35 mins