This fabulous looking power bowl combines filling Cornish potatoes and protein-packed quinoa for an easy-to-make and Instagram-ready meal.
Special thanks to Seasonal Spuds for this delicious recipe!
Recipe Tips
Turmeric Cornish New Potato and Quinoa Power Bowl
Prep:
hrs
12
mins
Cook:
hrs
30
mins
Total:
hrs
mins
Ingredients
- 200g Cornish New potatoes
- 400g chickpeas
- 2 tsp turmeric
- 1 tsp paprika
- 1 tbsp coconut oil
- 80g cooked quinoa
- 100g kale
- ½ tbsp olive oil
- 1 avocado
- 3 radishes
- Sprinkle of sesame seeds
- Salt and pepper
Instructions
- Preheat oven to 200°C (fan 180°C). 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 chickpeas.
- Place the chickpeas in a bowl and add paprika, stirring to coat them evenly. Put the chickpeas on the other half of the baking tray and place in the oven to roast with potatoes for a further 25 minutes.
- 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, chickpeas, and potatoes. Sprinkle with sesame seeds to serve.
Have you made this recipe?
Tag @veggievisiontv on instagram, and use the hashtag #veggievision and we will DM you a link to download our recipe book!
