Sweet potato & kale bowl

Serves 2
    Ingredients:
  • 1/2 a cup of quinoa
  • 1/2 a cup of rice
  • 1/2 a cup tomato sauce
  • 1 cup of edamame beans
  • 1 large sweet potato
  • 1 bag of kale
  • 1 tsp tumeric
  • 1 tsp of black pepper
  • 1 medium onion
  • 1 red belll pepper
  • 3 tsp of salt
  • Corianer leaves
For kale marinade
  • 3 tbsp of soy sauce
  • 3 tbsp of olive oil
  • 3 tbsp of lemon juice
  • 1 tbsp of onion powder
    Recipe:
  1. Wash the edamame beans and boil for 30 minutes.
  2. Wash the sweet potato then peel and chop into cubes.
  3. Steam the potato for 20 minutes.
  4. Wash the quinoa until the wash runs clear and boil with 1 tsp of tumeric for 15 minutes.
  5. Wash the rice then add half a cup of water, 1 tsp of salt and oil.
  6. Cook the rice; once the water boils move to low heat for 7 minutes.
  7. Wash the kale and add the marinade to it.
  8. Massage the kale to wilt it for 5-7 minutes.
  9. Chop the onion and fry in oil until brown.
  10. Add half a cup of tomato sauce, 2 tsp of salt, 1 tsp of black pepper and 1 tsp of tumeric.
  11. Simmer the sauce for 5 minutes.
  12. Plate the cooked ingredients.
  13. Garnish with diced bell pepper, sliced avocado and corianer leaves.