A super quick and deeply nourishing bowl that can be changed up endlessly.
When cooking for one, I half the recipe below, making enough for my dinner tonight and leftovers for lunch tomorrow. The chipotle tahini dressing is delicious, full of smoky chipotle flavour with a thick, creamy texture. If you don't have an orange on hand, you can use any other citrus (lemon, lime, grapefruit) instead and then just add a little sugar (maple syrup or agave), about a tsp to sweeten in up.
These bowls are easily adapted to whatever is in your CSA share this week. Add some chopped tomato, some sliced radish, carrot, turnip, or peas. Finish it off with a handful of chopped, fresh mixed herbs.
2 large sweet potatoes
1 Tbsp cornstarch
1 Tbsp olive oil
½ tsp salt
2 large handfuls, chopped kale
1 cup quinoa
1/2 cup olive oil
1/4 cup water
1/4 cup tahini
1–2 chipotles in adobo sauce
1 small clove of garlic
juice of 1 orange (about 1/4 cup)
1/2 teaspoon salt
Set oven to 450 degrees. Peel and cube (about 1 inch) the sweet potato. Toss with corn starch and then toss with olive oil and salt. Dump onto a parchment-lined baking sheet, spread out evenly, and roast in the oven for 20 minutes. Gently stir and roast another 10-15 depending on how cooked you like your sweet potato.
Massage your kale and set aside.
Cook quinoa according to package instructions, set aside when ready.
Cube avocados. Set aside.
For the chipotle tahini dressing, pulse all sauce ingredients in a food processor until smooth. Season to taste. Set aside.
For the soft-boiled eggs, bring a pot of water to gentle boil (you want enough water to cover eggs by about one inch). Gently add eggs to the water and time for about 6 1/2 minutes. Remove and transfer to a bowl of cold water to cool.
Build the Bowls:
Roasted sweet potatoes