Turmeric Cornish New Potato and Quinoa Power Bowl

Serves: 1

You will need

200g Cornish New potatoes
400g chick peas
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



Directions

1. Preheat oven to 200oC (fan180oC). 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 chick peas.

2. Place the chick peas in a bowl and add paprika,stirring to coat them evenly. Put the chick peas on the other half of the baking tray and place in the oven toroast 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, chick peas and potatoes. Sprinkle with sesame seeds to serve.

Recipe courtesy of Seasonal Spuds



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