Gluten-Free, Vegan, Serves 4
- 1 bunch kale roughly chopped
- 1/2 pound broccoli
- 1 lemon juiced
- 15 ounce can chickpeas drained
- 1 sweet potato
- 1/2 Tbsp apple cider vinegar
- 1 cup quinoa
- 2 cups vegetable broth
- 3 Tbsp olive oil
- 2 Tbsp maple syrup
- 1 red bell pepper diced
- 3 Tbsp vegan feta cheese
- salt and pepper to taste
Directions:
Preheat the oven to 400 degrees F. Cut the broccoli, sweet potato, and pepper into cubes. Toss in 2 Tbsp oil with salt and pepper to taste. Roast for 15-20 minutes or until potatoes are tender. In a sauce pot, bring the broth up to a boil. Once boiling adds the quinoa and reduces the heat to a simmer. Cook covered for 10-15 minutes or until tender. In a small bowl combine lemon, vinegar, oil, syrup, salt, and pepper to taste. Using a large bowl combine all the ingredients and toss in the dressing.