Directions

1. Make the quinoa. In a saucepan, combine 1 cup of quinoa with 1.5 cups or water or veggie broth. Bring the mixture to a boil over medium-high heat, then decrease the heat to a gentle simmer and cook for about 12 minutes or so, until the quinoa has absorbed the water. For fluffier quinoa, remove the covered pot from heat and let the quinoa steam for about 5 minutes.
2. Cook the sweet potato. To avoid turning on your oven, use your toaster oven instead. Adjust the toaster oven cooking rack to the lowest position and set it to 400F on the “bake” setting. Spread ½ tablespoon coconut oil or olive oil on the baking sheet, spread out the sweet potato cubes and sprinkle with sea salt. Bake for about 25-30 minutes.
3. Gently massage the shredded cabbage and chopped kale with clean hands to help break down the fiber.
4. Make the dressing. Add all ingredients to a high-speed blender and pulse until combined well. Or add all ingredients to a bowl and whisk vigorously until combined.
5. Make your bowls. Take 4 large bowls and fill w/ ¼ cup quinoa, ¼ cup chickpeas, ¼ of the sweet potato cubes, ¼ avocado and fill out with the greens. Drizzle with the dressing and sprinkle with sea salt to taste.