Ingredients:

  • 1 lb sweet potato, peeled and diced into 1/2 inch cubes
  • 2 cups kale, stems removed and torn into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, and sea salt on a large sheet pan. Roast for 20 minutes until tender and edges are browned.
  2. During the last 5 minutes of sweet potato roasting, add the kale to the sheet pan and toss until edges are crisp.
  3. Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  4. Remove quinoa from heat and fold in the drained black beans, lemon juice, and chopped parsley.
  5. Divide the quinoa-bean mixture evenly among 4 airtight glass meal prep containers. Top each with a portion of the roasted sweet potatoes and kale.