Superfood Quinoa Bowl (with sweet potatoes and popped black beans)

INGREDIENTS

• • 12 oz sweet potatoes
  • olive oil
  • 1 oz sunflower seeds
  • 1 oz pepitas
  • 1 C quinoa
  • 2 lemons
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 2 boxes or cans black beans
  • 1/2 oz fresh cilantro
  • 4 roma tomatoes
  • 2 jalapeno peppers
  • extra virgin olive oil
  • 2/3 C plain yogurt
  • 4 oz spinach

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INSTRUCTIONS

• 1. Preheat the oven to 400 F. Halve the sweet potatoes lengthways, rub with a little oil, sea salt and black pepper, then place cut-side down on a baking sheet. Roast for around 30 minutes or until soft.
  2. Toast the sunflower seeds and pipettes in a large dry saucepan over a medium heat until golden and tip into a bowl.
  3. Place the quinoa in a strainer and rinse under cold running water. Tip the quinoa into the saucepan. Cover with 4 C boiling salted water, place over a medium heat and bring to a boil. Reduce the heat and cook for 20 minutes or until tender, then drain well. Tip back into the pan, season to taste, finely grate in half the zest of 1 lemon, squeeze in the juice, then cover.
  4. Thinly slice the garlic. Heat a splash of olive oil in a pan over a medium heat, add the garlic and smoked paprika, then cook for 1 to 2 minutes, or until golden.
  5. Drain and add the beans, then cook over a medium heat for 5 minutes, or until popped and crispy.
  6. Pick and roughly chop the cilantro leaves, roughly chop the tomatoes and place into a small mixing bowl. Finely chop and add the jalapeños, along with a splash of extra virgin olive oil, then season to taste.
  7. Spoon the yogurt into a small bowl. Finely grate in half the zest from the remaining lemon, squeeze in the juice and season lightly.
  8. Divide the quinoa between your plates and top with a sweet potato half, cut-side up. Serve the beans on top, add a dollop of yogurt, drizzle over the tomato and jalapeño salsa and sprinkle over the toasted seeds.
  9. Dress the spinach in the remaining lemony yogurt and serve on the side.

Roasted Cauliflower and Squash Tacos

• Vegetable Filling

  • 10 oz. Cauliflower Florets
  • 8 oz. Butternut Squash
  • 1 tsp Cumin
  • 1 tsp Chili Flakes
  • Honey
  • 1 tsp Chili Powder

• Yogurt Crema

• 0.25 ounce Parsley
• 1 Lime
• 2 cloves Garlic
• 1/3 C Greek Yogurt or Sour Cream
• 4 tsp Olive Oil
• Salt and Pepper
• 6 Flour or Corn Tortillas
• 1/2 C Feta Cheese

Wash and dry all produce. Preheat oven to 425 degrees. Place cauliflower on one baking sheet and squash on another. Sprinkle chili powder and cumin evenly over both baking sheets. Drizzle squash with 2 tsp honey and as much of the chili flakes as you’d like.

Toss cauliflower and squash with a large drizzle of olive oil and a pinch of salt and pepper. Put baking sheets in oven and roast until veggies are golden brown and tender, 20-25 minutes, tossing once halfway through.

Finely chop parsley. Cut lime into wedges, reserving 2 wedges for serving. Mince 1/4 tsp garlic.

In a medium bowl, combine 1/3 cup yogurt (we sent more), minced garlic, half the parsley, and a few squeezes of lime (to taste). Season with salt and pepper. Stir in 1 TBSP water to thin out crema.

With 5 minutes left to go on veggies, wrap tortillas in foil and place in oven to warm.

Spread each tortilla with yogurt crema and top with cauliflower, squash, feta cheese, and a sprinkle of parsley. Plate tacos and serve with a lime wedge for squeezing.