Turmeric cornish new potato and quinoa power bowl
This healthy power bowl is the perfect accompaniment to any BBQ or even as a main dish on its own. It'll make you feel good!
Published:
Recipe courtesy of Seasonal Spuds
Ingredients
- Cornish New potatoes 200g
- Chickpeas 400g
- Turmeric 2 tsp
- Paprika 1 tsp
- Coconut oil 1 tbsp
- Cooked quinoa 80g
- Kale 100g
- Olive oil 1/2 tbsp
- Avocado 1
- Radishes 3
- 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.
