Sweet Potato, Avocado & Quinoa Bowl

Ingredients

• 1 large or 2 small sweet potatoes, peeled and cut into 1" cubes
• 1 head kale, stems removed and leaves cut into thin ribbons
• 1 head broccoli, florets cut into bite-sized pieces
• 1/2 cup quinoa
• 2 firm-but-ripe avocados
• crumbled goat cheese or feta

for the orange-sesame vinaigrette

• zest and juice from 1 orange
• 1 teaspoon honey
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 shallot, minced
• 2 teaspoons grated fresh ginger
• kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 425 degrees. Toss the sweet potatoes with a little olive oil, salt and pepper, then spread out on a foil-lined baking sheet and roast for 30 minutes, tossing once or twice during cooking, until tender on the inside and crispy on the outside.
2. While the sweet potatoes are roasting, make the vinaigrette and prep all the other ingredients. Whisk together all the vinaigrette ingredients, then pour a teaspoon or two over the kale in a large bowl. Use your fingers to massage the dressing into the kale for about 1 minute, then allow to marinate for at least 15 minutes.
3. Meanwhile, cook the quinoa according to package directions, or I always use this foolproof method from The Kitchn.
4. When the sweet potatoes are about halfway done, you'll want to add the broccoli to the oven. Toss the broccoli with a little olive oil, salt & pepper, then spread out on a foil-lined baking sheet and let roast for 15 minutes, until crisp tender and edges are turning golden brown. Remove from oven and set aside.
5. To assemble the bowl, toss the quinoa with a little of the vinaigrette, and distribute between 4 bowls. Top with roasted sweet potatoes, broccoli, a handful of kale, avocado, and a sprinkle of goat cheese. Drizzle a little vinaigrette over the top of each bowl, sprinkle with a pinch of sea salt, and eat!