with Cranberries, Orange & Ginger Almond Sauce
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- 1 sweet potato
- ½ cup black quinoa
- 1 oz fresh ginger
- 1 navel orange
- 3 tbsp almond butter
- 1 tbsp chile garlic sauce
- 2 oz baby kale
- 2 tbsp hemp seeds
- 1 oz dried cranberries
- 2 tsp smoked nori spice
- 2 tsp (4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Cut sweet potato(es) into 1 inch cubes. Place cubed sweet potato on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until lightly browned and crisp in places, 20 to 25 minutes.
Add black quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains burst and water is absorbed, 12 to 15 minutes.
Peel and mince 2 tsp (4 tsp) ginger. Halve the navel orange(s), juice one half (1 navel orange), and peel the other half (1 navel orange) and chop into bite-size pieces. Add minced ginger, orange juice, 3 tbsp (6 tbsp) almond butter, 1 tsp (2 tsp) chile garlic sauce, 3 tbsp (6 tbsp) warm water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce. TIP: Add more chile garlic sauce if you prefer.
Divide baby kale between shallow bowls and top with the cooked black quinoa and roasted sweet potato. Drizzle with ginger almond sauce and sprinkle with hemp seeds, dried cranberries, and smoked nori spice. Bon appétit!