Working time: 30 min
Time in total: 40 min
Serving size: 2 portions
Energy: 800 kcal Fat: 39,7 g
Carbohydrates: 90,1 g Protein: 24,5 g
Fibers: 17,6 g Salt: 2,1 g
INGREDIENTS
2 pieces of TEMPTY (200g), cut into bite-size pieces
1 large sweet potato, cut into bite-size pieces
100g quinoa
2 large handfuls of curly kale, destalked and roughly chopped
1 ripe avocado, sliced
olive oil
juice from 1 lemon
salt
pepper
Dressing
2 tbsp tahini
juice from 1/2 lemon
1 tsp dijon mustard
1 tsp maple syrup or honey
2 tbsp boiling water
Optional
pomegranate
seeds
chopped nuts
STEPS
1. Preheat oven to 210C.
2. Place cut sweet potato and TEMPTY onto a baking tray. Cover with olive oil, salt, and pepper. Roast until tender for about 15-20 min, depending on the oven, giving them a flip halfway through.
3. Place kale in a bowl, cover with a drizzle of olive oil and lemon juice and sprinkle with salt and pepper. Using clean hands, massage for about a minute until the kale slightly softens and reduces.
4. For the tahini dressing, mix ingredients for a dressing in a small bowl.
5. Serve TEMPTY, roasted sweet potato, cooked quinoa, kale, and sliced avocado in a bowl, and top with prepared dressing. Enjoy!
