2 Serves
84 Mins
Preheat your oven to 200°C and prepare the sweet potatoes by peeling and dicing them into uniform cubes.
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Vitamin K
2026 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
393 µg / 400 µgCalcium
1336 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
447 mg / 420 mgPhosphorus
499 mg / 1,250 mgPotassium
3379 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
10 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet and roast until tender and golden brown.
While the vegetables roast, cook the quinoa in a saucepan with water until fluffy.
In a frying pan, heat additional olive oil and sauté the chopped onion and garlic until fragrant, then add the kale and cook until wilted.
Assemble the bowls by layering the cooked quinoa, roasted sweet potatoes, and sautéed kale, finishing with a final seasoning of salt and pepper.
9
g24
g8
g
