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Turmeric Cornish New Potato and Quinoa Power Bowl

vegan
vegetarian
GF
Gluten Free
DF
Dairy Free
V
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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

  1. 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.
  2. 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.
  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, chickpeas, and potatoes. Sprinkle with sesame seeds to serve.
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