Life is a Bowl - Prasada

As a busy yogini and a nutrition junkie, I am always looking for easy and quick meals to keep my energy up and my stomach and taste buds satisfied. Lately, I have been chowing down on recipes that incorporate necessary and tasty proteins, veggies and grains all mixed together. This cuts down on preparation and increases the time spent enjoying the meal without compromising substance. Gone are the labor-intensive dinners on three-sectioned plates; I’ll take my supper in a bowl, thank you! This is a favorite I love to make (and decimate!) after a sweaty practice to re-energize. It yields two servings, but you can double it and save it for later, too!

Mexican-Inspired Sweet Potato and Kale Explosion Bowl

2 Small Sweet Potatoes, peeled and diced (about ¼ in. cubes)
2-3 giant handfuls of Kale, washed and torn into bite-size pieces (no stems)
½ cup dry Quinoa, rinsed well to remove the bitter outer shell
¼ cup fresh Cilantro, rinsed and chopped
2-3 tablespoons Olive Oil
1 teaspoon Cumin
1 Lime
¼ cup Greek Yogurt (optional, but delicious)
Sea salt and black cracked pepper to taste

1. In a medium-sized saucepan, combine quinoa, a dash of sea salt and 1 cup of water over high heat. Bring water to a boil for one minute, then reduce to a gentle simmer. Cover and set a timer for 15 minutes. (It is finished when the water is all gone and the grains pop open a bit to reveal the germ of the kernel.) Fluff with fork and set aside.
2. Drizzle a large skillet with olive oil over medium-high heat and add sweet potatoes and cumin. Stir for about a minute until potatoes start to brown.  Reduce heat to medium, cover and let sit for about 8 minutes, stirring a few times, until potatoes soften. Add cooked quinoa, stir.  Add kale, salt and pepper and stir. Cover and let sit for a minute or two until kale is at your preferred softness.
3. Before serving, sprinkle the cilantro, drizzle with lime, add a dollop of yogurt and perhaps a pinch more of cumin.
4. Sit down, relax and enjoy!

Be Well,
Megan Tefft