Quinoa, Kale, and Sweet Potatoes | Meal Prep | Doug Cooking

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a whole grain with a nutty flavor, while brown rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are often cheaper.

avocado

💰Cheaper: mashed banana

Mashed banana adds creaminess, though it alters flavor.

Preheat the oven to 400°F (200°C).

Spread olive oil on baking sheets with clean hands.

Dice sweet potatoes into roughly 1-inch chunks, leaving the peel on.

Chop Tuscan kale into 1-inch slices, removing thick stems.

Toss sweet potatoes and kale with olive oil, salt, and pepper on the baking sheet.

Roast sweet potatoes and kale in the oven for 30 to 40 minutes, stirring halfway through.

Wash quinoa under cold water using a mesh strainer or colander lined with paper towel.

Combine 1 cup of washed quinoa, 2 cups of water, and 2 teaspoons of mushroom stock base in a cold pan.

Bring to a boil, then simmer partially covered until all water is absorbed.

Let cool, then divide into containers for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary