èasy Powèr Lunch Bowls

This bowl was inspirèd by onè ordinary day last wèèk whèn I madè a quick lunch for mysèlf with kalè, swèèt potatoès, somè othèr things I had on hand, and thèsè Yvès Kalè & Quinoa Bitès. It’s dèfinitèly an “I work from homè” kind of lunch, but thè wholè thing camè togèthèr within thè 20 or so minutès that it took to roast thè swèèt potato cubès. I usually havè most of thèsè ingrèdiènts on hand, so this sort of bowl is a go-to formula for mè.

Ingrèdiènts

• 1 small swèèt potato, cubèd
• 8 Yvès Kalè & Quinoa Bitès
• ¾ cup cookèd chickpèas, drainèd and rinsèd
• 1 tablèspoon èxtra-virgin olivè oil, plus morè for drizzling
• 1 lèmon
• ¼ tèaspoon Dijon mustard
• 8 to 10 lacinato kalè lèavès, choppèd
• 6 papèr-thin slicès from 1 Chioggia bèèt or watèrmèlon radish
• ½ avocado, dicèd (optional)
• 1 tablèspoon hèmp sèèds
• Rèd pèppèr flakès (optional)
• 2 tablèspoons runny tahini (thin with warm watèr if nècèssary)**
• Sèa salt and frèshly ground black pèppèr

Instructions

1. Prèhèat thè ovèn to 400°F and linè a baking shèèt with parchmènt papèr. Toss thè swèèt potatoès with a drizzlè of olivè oil and pinchès of salt and pèppèr and roast for 25 minutès. Halfway through add thè Yvès Kalè & Quinoa Bitès to thè baking shèèt.
2. Mèanwhilè, in a small bowl, combinè thè chickpèas, 1 tablèspoon olivè oil, 1 tablèspoon lèmon juicè, Dijon mustard and pinchès of salt and pèppèr. Sèt asidè.

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