Vegan Turmeric Quinoa Power Bowls (prep time 5 min, cook time 30 min, makes 4 servings)


  • 7 small yellow potatoes
  • 15 oz. can chickpeas (drain and rinse)
  • 2 tsp. turmeric
  • 1 tsp. paprika
  • 1 tbsp. extra virgin olive oil
  • 1/4 cup quinoa
  • salt/pepper
  • 2 kale leaves
  • 1 avocado


  1. Preheat oven to 350 degrees.
  2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with EVOO and sprinkle 1 tsp. turmeric and salt and pepper.
  3. Roast for 5 minutes.
  4. Place the chickpeas in a mixing bowl and add 1 tsp. of paprika. Lay the chickpeas on the other 1/2 of the baking sheet next to the potatoes.
  5. Roast the chickpeas and the potatoes for about 25 minutes (until potatoes are a little bit soft).
  6. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp. turmeric (salt/pepper to taste), mix together and let cool.
  7. Divide the kale into 4 servings and place in bowls (use as needed).
  8. Slice the avocado and split into the 4 bowls (use as needed).
  9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!