This dish includes all my favorite flavors combined in one bowl! Roasted sweet potato chips, quinoa, greens, and coconut oil–fried tempeh are topped with tahini, homemade sauerkraut, and creamy avocado. It’s a nourishing dish that never makes me feel bloated or too full, but warms the heart and body!
INGREDIENTS (1 Serving):
2 cups vegetable stock or water
1 cup tricolored or red quinoa, well rinsed
1 medium sweet potato, peeled and sliced into thin chips
2 tablespoons extra-virgin coconut oil, divided
¼ teaspoon sweet paprika
¼ teaspoon cayenne, divided
Pinch of sea salt
5 thin slices tempeh
2 cups dark leafy greens of your choice
1 teaspoon garlic salt
½ teaspoon ground turmeric
1 tablespoon tahini, for serving
½ Hass avocado, diced, for serving
¼ cup sauerkraut (page 90), for serving
DIRECTIONS:
1. Preheat the oven to 400°F. Line a baking sheet with foil.
2. In a saucepan, bring the stock to a boil. Stir in the quinoa and cook over high heat until the grains are soft and fluffy, 15 to 20 minutes. Transfer to a bowl and set aside.
3. In a bowl, toss the sweet potato chips with 1 tablespoon of the coconut oil, along with the paprika, half of the cayenne, and salt. Spread the chips on the prepared baking sheet and roast for 20 minutes, or until soft and golden.
4. Heat the remaining 1 tablespoon coconut oil in a skillet over medium heat and slightly brown the tempeh on both sides. Remove from the pan and set aside.
5. In the same skillet, lightly sauté the greens, seasoning with the garlic salt, turmeric, and remaining cayenne.
6. To serve, place the tempeh and greens over the quinoa and top with the sweet potato chips, tahini, avocado, and sauerkraut. Serve immediately and enjoy!
“A healthy body is crucial to also having a healthy mind, and I truly believe in balance and feeding ourselves in a way where we do not feel deprived. I’m passionate about living an authentic, conscious, and connected life and helping others feel more at peace, empowered, and healthy!”