2 sweet potatoes (about 1 1/2 lb), peeled and sliced crosswise into 1-inch-thick rounds or cut into 1-inch chunks
3/4 tsp sea salt, divided
1/2 tsp ground black pepper
2 shallots, thinly sliced
1/3 cup unsweetened coconut flakes + additional for garnish
3 cups cooked millet or quinoa
1 tbsp chia seeds (TRY: NOW Real Food Organic Black Chia Seeds)
1 bunch purple kale (or regular kale), stems and thick ribs removed and leaves torn into bite-size pieces
1 15-oz BPA-free can unsalted cannellini beans, drained, rinsed and heated
2 tbsp chopped fresh mint, optional
1 lime, zested and juiced
2 tbsp olive oil
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp peeled and grated fresh ginger
1 tbsp acai powder, optional
1/4 tsp sea salt
Prepare vinaigrette: To a jar with a tight-fitting lid, add all dressing ingredients. Seal with lid and shake until well combined. Set aside; shake before using.
Preheat oven to 400°F. Melt 1 tbsp coconut oil and pour into a large bowl. Add potatoes, 1/4 tsp salt and pepper and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Bake, turning once, until tender and browned, 30 to 35 minutes. Transfer to a bowl and toss with 2 tbsp of the vinaigrette.
Meanwhile, in a large skillet, heat remaining 1 tbsp coconut oil on medium. Add shallots, coconut flakes and remaining 1/2 tsp salt and cook, stirring often, until shallots are softened and coconut flakes are golden, 5 to 6 minutes. Remove from heat and stir in millet and chia seeds. Cover to keep warm.
In a separate bowl, massage kale with 2 tbsp of the vinaigrette until slightly softened, about 1 minute.
Divide shallot mixture among bowls. Top with kale, potatoes, beans and remaining vinaigrette, dividing evenly. Sprinkle with mint (if using). Garnish with additional coconut flakes.
We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef.
Pulsing cauliflower in your food processor turns the veggie into a versatile rice substitute that’s lower in calories and carbs than rice. Here, we sauté it with Indian spices and serve with crispy chickpeas and a rich curry sauce.
Traditional tabbouleh is made with bulgur, or cracked wheat, but here we replace it with millet for a nutty flavor and fluffy texture. You can also use quinoa if you prefer; simply adjust the cooking instructions in step 1.