Southwestern Quinoa Bowl with Sweet Potatoes, Kale, Black Beans and Avocado

Total time: 40 minutes
Serves: 4 large salads

1 cup quinoa (cooked according to package directions)

1 bunch kale, ribs removed and chopped into small, bite size pieces

3-4 tablespoons T.Lish Chipotle (plus more for drizzling before serving)

2 sweet potatoes (about 1 ½ lbs.), cut into ¼ inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 ½ teaspoons kosher salt

1 (14 ounce) can black beans, rinsed and drained

1 avocado, peeled, pitted and sliced

1 lime, sliced and served as garnish

½ cup fresh cilantro, chopped (optional)


Cook quinoa according to package directions.

 To cook sweet potatoes, preheat oven to 400 degrees. Toss sweet potatoes with olive oil , cumin and salt. Place on lightly greased baking sheet and roast for 18-22 minutes until done and slightly charred.

 To prepare kale, place in large mixing bowl and lightly massage. This causes the kale to not be so bitter. Toss with T.Lish Chipotle and set aside.

To assemble bowl, place quinoa in bottom of bowl and layer remaining ingredients on top in sections. Serve with additional T.Lish Chipotle and fresh lime.

 **Note: I service with sliced flank steak that was marinated in T.Lish Chipotle