KM Fall Harvest Bowl

What you need:

1/2 bunch of kale
1 cup quinoa
3/4 cup sweet potato
3/4 cup beets
1/3 cup pomegranate seeds 1 tbsp goat cheese
1 tsp pumpkin seeds
1 tsp extra virgin olive oil 1-2 tsp salt

Tahini dressing:
3 tbsp tahini
juice of half a lemon 2 tbsp water


chop your beets and sweet potato and season with extra virgin olive oil and salt - roast your veggies at 410 for 30-40 min - cooking times may vary
While veggie are roasting, cook your quinoa - one cup quinoa + two cups water+ salt
While quinoa is cooking, massage your washed kale with 1 tsp extra virgin olive oil
Once quinoa + veggies are done, to a bowl add your massaged kale, quinoa. oven roasted sweet potato,
beets, pumpkin seeds, goat cheese and pomegranate seeds Finish with tahini lemon dressing and enjoy!

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