Quinoa Veggie Bowls

Preheat oven to 425°F. Chop the sweet potato into 1-inch cubes, no need to peel. Trim and quarter the Brussels sprouts.Trim, peel, and mince the shallot. Halve the lemon. Peel and mince the garlic. Destem and roughly chop the kale.

Add the chopped sweet potato and quartered Brussels sprouts to a baking sheet with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until fork-tender and slightly browned, about 15 to 18 minutes.

Combine 1 tbsp minced shallot, lemon juice, rice vinegar, 3 tbsp olive oil, and a pinch of salt and pepper in a small bowl. Stir the lemon vinaigrette well.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the minced garlic and cook until fragrant, about 1 to 2 minutes. Add the chopped kale and a pinch of salt and pepper. Cook until slightly wilted, about 3 to 4 minutes.

Make a small tear in the top of the quinoa bag and microwave for 1 minute. Halve the avocado, remove the pit, and dice the flesh. Divide the cooked quinoa between bowls. Add the roasted vegetables, sautéed kale, diced avocado, and kimchi. Drizzle quinoa veggie bowls with lemon vinaigrette and sprinkle with sesame seeds. Enjoy!