Zesty Kale and Sweet Potato Bowl

Loaded with veggies and has a touch of smoke from the spiced sweet potatoes

• Ready In: 1 hr
• Serves: 4
• Yields: 4 2 cups

Ingredients

• 1  lb  diced peeled sweet potato
• 1  teaspoon chili powder
• 3  tablespoons broth or 3  tablespoons wine
• 1  tablespoon chili powder
• 1⁄2 teaspoon pepper
• 1  red bell pepper, quartered
• 1⁄2 cup  roasted almonds, chopped
• 2  teaspoons  grated lime rind
• 1⁄2 teaspoon sugar
• 2  tablespoons lime juice
• 1  tablespoon cilantro
• 2  cups  cooked quinoa
• 4  cups kale, chopped
• 1  avocado
• 4  lime wedges

Directions

1. Preheat oven 400.
2. Combine sweet potatoes, 1 1/2 teaspoons broth, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.
3. Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon broth, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.
4. Whisk together remaining 5 teaspoons wine, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.