Ingredients:
1 Stokes purple sweet potato, washed and sliced into rounds
2 handfuls of kale
1/2 cup of quinoa
Olive oil
Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C). Arrange the potato slices on a baking sheet, season with salt and pepper if desired, and bake for 20-25 minutes until tender and slightly crispy on the edges.
2. In a medium saucepan, toast 1/2 cup of quinoa with half a teaspoon of olive oil over medium heat for 1 minute. Add 1 cup of water, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is tender.
3. In a pot, bring water to a simmer. Add the kale and blanch for 1 minute. Remove from water and drain well.
4. Arrange the cooked ingredients on a plate, season with salt and pepper to taste, and drizzle with half a teaspoon of olive oil. Garnish with cherry tomatoes or choose any other garnishes you prefer. Enjoy!
This dish is as healthy as it is colorful. Stokes Purple sweet potatoes are known for their antioxidant properties, particularly from anthocyanins, which can help combat inflammation and enhance heart health. Quinoa is a great source of plant-based protein and fiber, making it ideal for maintaining digestive health and keeping you full longer. Kale adds a wealth of vitamins A, C, and K, essential for immune function, vision, and bone health. This meal is a powerhouse of nutrients, supporting overall wellness with every bite.
