Turmeric cornish new potato and quinoa power bowl
Ingredients
- 200g Cornish New potatoes
- 400g Chickpeas
- 2tsp Tumeric
- 1tsp Paprika
- 1tbsp Coconut oil
- 80g Cooked quinoa
- 100g Kale
- ½tbsp Olive oil
- 1 Avocado
- 3 Radishes
- Sprinkle of sesame seeds
- Salt and pepper
Method
- STEP 1
Preheat oven to 200oC (fan180oC). Put the coconut oil on a baking tray and place in the oven for a couple of minutes to melt. Gently wash the potatoes, slice into strips and lay flat on the baking tray, sprinkle with 1tsp turmeric and season. Roast for 5 minutes, whilst you drain and rinse the chick peas.
- STEP 2
Place the chick peas in a bowl and add paprika,stirring to coat them evenly. Put the chick peas on the other half of the baking tray and place in the oven toroast with potatoes for a further 25 minutes.
- STEP 3
Add 1tsp of turmeric and some salt and pepper to the quinoa and mix well. Wash the kale, chop and drizzle with olive oil. Put it in a bowl along with sliced avocado, and radishes and then the quinoa, chick peas and potatoes. Sprinkle with sesame seeds to serve.
