Quinoa and kale – 1 cup quinoa – 1 bunch kale, ribs removed and chopped into very small, bite-sized piece – 2 tablespoons olive oil – 1 medium lime, juiced – ½ teaspoon fine salt Sweet potatoe – 2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cube – 2 tablespoons olive oil – 2 teaspoons ground cumin – 1 teaspoon smoked paprika – ½ teaspoon fine salt Avocado sauce – 2 ripe avocados, sliced into long strip – ¼ cup lime juice (about 2 limes) – 1 medium jalapeño, deseeded, membranes removed and roughly chopped – 1 handful cilantro leave – ½ teaspoon ground coriander, optional – ¼ teaspoon fine salt, to taste Everything else – 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black bean – ⅓ cup crumbled feta – ¼ cup pepitas (green pumpkin seeds)
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