Last week I shared my perfect lunch with you.
Today I’m going to deconstruct it. You’re getting one of my very favourite go-to recipes:
baked sweet potato with kale and quinoa.
- 2 sweet potatoes
- 1 red onion
- 5 kale leaves (I used flat green and curly red)
- 1 tbsp coconut oil
- Big pinch sea salt
- 1 cup quinoa, cooked
Chop onion and baked potato into large, bite-sized chunks. De-stem kale leaves and rip up into pieces.
Place onion and baked potato into a casserole dish. Top with coconut oil and salt. Bake at 375f for 40-45 minutes. Reduce heat to 350f, add kale to casserole dish and bake another 10-15 minutes. The potato should be tender, but be careful not to burn the kale. That’s it… oh, and enjoy! 🙂
It’s a perfectly balanced meal with protein (quinoa), complex carbs (sweet potato), greens (kale), and healthy fats (coconut oil).
You can also skip the quinoa and just serve the potatoes as a lovely side.