The Ingredients
Roasted Sweet Potato:
1 Sweet Potato
olive oil
pinch of salt
1/2 teaspoon paprika
Pesto Quinoa:
1/2 cup quinoa
1 cup water
2 tablespoons of pesto (store bought or homemade )
Wilted Lemony Kale:
2 handfuls of kale
Juice 1/2 lemon (or lime)
Additional:
1/2 avocado
parsley to garnish
Method
Preheat the oven to 190 degrees Celsius.
Peel and chop the sweet potatoes into wedges. Line a roasting tray with aluminium foil and place them on top, drizzling with olive oil, tossing in paprika and seasoning with salt.
Place in the oven to cook for 35 minutes, tossing at 10-minute intervals.
Meanwhile, make the quinoa – adding 1/2 cup quinoa to a pot with 1 cup of water. Bring to a boil and reduce to a simmer to cook for 15-20 minutes, adding more water if needed. Once cooked stir in the pesto.
For the kale, just sauté in a pan with a little olive oil until cooked adding lemon juice at the end for some sharp citrus flavour.
Add it all into a bowl and top with some avocado slices, and some fresh parsley.
