Description
Smoked Paprika Sweet Potato Fries with Roasted Zucchini and Kale recipe! Easy and nourishing! Vegan and gluten-free recipe!
Ingredients
Scale
- 1 large sweet potato or 2 smaller ones, scrubbed and washed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp oregano leaves
- 1 tsp salt
- 1 cup quinoa
- 2 cups water
- 1 zucchini, sliced and then cut in halves
- 1/2 cup kale, chopped
- 1 tsp black pepper
- Handful cherry tomatoes, sliced (optional)
- Avocado Dip
- 1 avocado, pitted and mashed
- 1 tbsp lemon juice
- 1 tsp salt
Instructions
- Preheat oven to 350 degrees F. Line a quarter of the baking sheet with aluminum foil (this will be for the vegetables later on).
- Begin by chopping the sweet potato in half and then cutting french fry like pieces.
- In a large ziplock bag, add sweet potato fries, olive oil, smoked paprika, oregano and salt. Give the bag a good shake and then lay the sweet potato fries on a baking sheet where there is no aluminum foil.
- Place in oven for 15 minutes, flip them over and then add them back to the oven for another 15 minutes.
- While that is baking, bring quinoa and water to a boil in a saucepan and lower to a simmer and cover for about 20 minutes until all water is gone and quinoa is fluffy.
- Once the sweet potatoes have been baking for 30 minutes, remove the baking sheet from the oven and place the zucchini and kale on the aluminum foil (on the baking sheet) and drizzle with olive oil, black pepper and a pinch of salt.
- Place in oven for 10 minutes.
- Now mash together the avocado dip for the french fries.
- After the 10 minutes of baking, remove from oven and dish up!
- Add sweet potatoes fries and top with avocado dip; quinoa topped with roasted zucchini and kale (and tomatoes- optional).
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Lunch, Dinner