Californian Kale and Quinoa Power Bowl

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 2 cups chopped kale
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 1/4 cup canned black beans, rinsed and drained
• 1/2 avocado, sliced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked quinoa with chopped kale.
2. Add cherry tomatoes, diced cucumber, black beans, and avocado slices.
3. Drizzle with fresh lemon juice and olive oil, then season with salt and pepper to taste.
4. Toss the ingredients gently until well combined.

Chef’s Insight

The key to this dish is using fresh, high-quality ingredients that bring out their natural flavors and nutrients.

Notes

Feel free to swap out or add in any of your favorite fresh vegetables.