¼ tsp each: red pepper flake, chili powder, and black pepper
¼ cup quinoa
½ cup water
3 cups messaged kale
2 TBS each: red wine vinegar and olive oil
2 small or 1 large garlic clove, minced
1 tsp Dijon mustard
½ tsp salt
1 cup black beans (from a can)
¼ cup roasted pepitas
2 TBS feta crumbles
Instructions
In a skillet, cook the sweet potato in a splash of olive oil until tender and starting to caramelize. Mix in red pepper flake, chili powder and black pepper. Remove from heat.
Meanwhile, combine quinoa and water. Bring to a boil and simmer until all the liquid is absorbed. Let rest 5 minutes and fluff with a fork.
In a small bowl or liquid measuring cup, whisk together red wine vinegar, olive oil, garlic, Dijon and salt.
Layer kale, sweet potato, black beans and quinoa in two medium bowls. Drizzle with the dressing and toss. Top with pepitas and feta.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/sweet-potato-kale-quinoa-bowl/