AN EASY DATE NIGHT DINNER

QUINOA + KALE + ROASTED VEGGIE BOWL

SERVES

2-3

INGREDIENTS

1 small avocado

1 large black radish. roasted

4 medium carrots

1 sweet potato, roasted

1 cup quinoa, cooked

5 ounces of baby kale

2 tablespoons of olive oil

sea salt, to taste

freshly ground pepper, to taste

PREPARATION

Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut radish and carrots in uniform pieces and place in a large bowl. Toss vegetables with olive oil, sea salt and black pepper. Coat evenly. Spread in a single layer on a lined baking sheet. Roast for 15 minutes. Stir and roast for an additional 20 minutes. Cook quinoa according to package directions. Place baby kale, avocado in serving bowl. Add quinoa and top with roasted black radish and carrots. Enjoy!

THE BLACK RADISH

This bulb is bitter, has an elephant-like texture and doesn’t look particularly appetizing. But underneath that dark, tough exterior is a beautiful veggie that’s rich in fiber, vitamins A, C, and E, potassium, magnesium and selenium - all nutrients that help maintain good health, facilitate weight loss and promote clarity and concentration. And it tastes great roasted!

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+BLACK RADISH: DETOXIFIES, HELPS WEIGHT LOSS, PROMOTES CLARITY AND CONCENTRATION