I overthink things. My mind (maybe like a yours) has a tendency to be on hyperdrive all the time, thinking, thinking, thinking and never stopping. Sometimes it helps, but a lot of the times it just overcomplicates things. And makes me a bit crazy.
In the past few months I’ve been trying to step back and look at my crazy cycle and accept reality. What is good and good enough. What I really want things to be like and let go what I think others expect.
This includes what I cook. In the past I’ve worried a bit that recipes I was thinking of sharing with you weren’t to a level worth sharing. But they were worth making and sharing with N? It didn’t make sense. Food doesn’t have to be complicated, complex, or fancy to be good or “worthy”. It’s just got to taste good and make you feel good.
Ingredients
- 3 cups cooked quinoa (about 1 cup uncooked)
- 3-4 small sweet potatoes, peeled and cut into quarters
- 1 bunch of kale, rough chopped or 2+ lbs of baby kale
- 1 tbsp olive oil (for kale)
- 2 tbsp olive oil (for sweet potatoes)
- salt, to taste
- 1 tsp chili powder
- 1/2 tsp pepper
- 2 cloves of garlic, chopped
Instructions
Preheat oven to 475. Line a baking sheet with foil and evenly spread the sweet potatoes across the sheet. Sprinkle with salt, pepper, and chili powder. Drizzle olive oil evenly over sweet potatoes. Roast for 12-15 minutes or until fork tender.
Heat the remaining olive oil and garlic in a saute pan over medium heat. Cook kale until wilted and lightly season with salt to taste.
In a large bowl, combine the quinoa, kale, and sweet potatoes. Serve.
