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Bowls ... Bowls ... Bowls


1 medium beet diced to 1/4"

1 medium sweet potato peeled and diced to 1/4"

1 large avocado

Kosher salt

4 cups kale, torn

1 cup chickpeas sprinkled with turmeric and paprika for 20 min on 400 degrees

1 cup uncooked quinoa cooked and cooled

1 cup fresh berries

1 cup pomegranate seeds

1/2 c chopped walnuts


2 Tbs Tahini

1 Tbsp water

1 Tbsp lemon juice

lemon zest


Massage kale with about 1/2 avocado

Spray veggies with olive oil lightly and Roast beets and sweet potatoes until tender, about 30 min

Chop kale and use as base for the bowl

Arrange all other chopped ingredients and enjoy!

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