Note: For my Evolving Buddha Bowl, click here.
Inspired by Mikaela Reuben‘s recipes for #thelayer cleanse in NYC with Taryn Toomey, one of my favorite NYC teachers, this recipe ended up combining their “Baked Yam Bites” with “Goji Quinoa” recipes – once my friend Beth and I realized we were short a few ingredients. Necessity is the mother of invention!
1c quinoa. White or Red for more nuttiness.
2 large sweet potatoes
3c chopped sweet onion
3T (heaping) chopped garlic
3T (heaping) chopped ginger
1c pine nuts + pumpkin seeds mixed (or either one) – you’ll have extra for munching
3T (+ a little extra for toasting nuts + seeds) ghee or coconut oil
1/2c gojis or golden berries (i chopped the golden berries as they’re pretty hefty)
1 head of dark kale, washed and chopped (here we used purple kale from the Union Square Greenmarket, but i also love Lacinato kale)
1/4c wheat-free Tamari
1.5 T lemon juice (juice of one lemon)
2T maple syrup
1-2c broccoli, asparagus (we used asparagus here) or even zucchini, steamed
Order of events
1. Preheat oven to 400. Wash and chop your kale super finely and set aside nearby in a bowl.
2. Wash and slice sweet potatoes into 1/4 – 1/2 inch slices, toss with 1T coconut oil and a heap of pink salt, and bake at 400 for about 30-40 mins, turning once halfway.
3. Soak gojis or golden berries if you prefer less crunch. We didn’t soak and we loved the crunch of the berries in the final dish.
4. Toast pine nuts and/or pumpkin seeds in a pan with a touch of coconut oil or ghee. This happens quickly once you’ve heated the pan, so keep your eyes on this. I’ve burned way too many pine nuts.
5. Cook the quinoa in 2c water – boil, then simmer for 10-15 mins till water is absorbed. Once it’s done, give it a stir, toss in a pinch of salt and a swirl of olive oil and let it sit in the pot for another few minutes.
6. Steam your asparagus, broccoli or zucchini – if you’re including those.
7. Heat a large (cast iron) pan… toss in ghee or coconut oil
Onions first about 5 mins till clear
Garlic and Ginger next, another 5 mins
Tamari, Lemon juice and Maple syrup next.
Once liquid has formed, toss in your kale and your berries. Turn off the heat and cover. Let sit for a few until the kale has softened and become brighter in colour. Keep your eyes on this part – overcooked kale is not nearly as yummy as swiftly cooked kale.
8. Mix your quinoa into the pan (or a larger bowl if needed) and mix it all together…
9. Chop your baked sweet potato rounds and toss into the dish – or serve the little rounds as hors d’oeuvres bases, with quinoa mix on top if the rounds are big enough… get creative!
10. Toss your pine nuts + pepitas on top…