#kalepower

This colorful and healthy quinoa kale bowl with asparagus and mushrooms is a great vegan and gluten-free meal choice. Plus, it tastes great and is full of protein, fiber, and vitamins.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 bunch kale, stems removed and chopped. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons lemon juice. 2 tablespoons balsamic vinegar. 1/4 cup chopped fresh parsley. 1/4 cup sliced almonds, toasted.

Instructions: Bring the vegetable broth to a boil in a saucepan. Cover and simmer for 15 to 20 minutes, until the quinoa is done and the broth is gone. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and cook for one minute. It will take about 5 to 7 minutes of cooking after adding the sliced mushrooms until they start to brown and give off their juices. To the pan, add chopped kale and asparagus. It will take about 5 minutes of cooking until the kale is soft and the asparagus is crisp-tender. Put in some pepper, lemon juice, salt, and balsamic vinegar to taste. Mix things together well. To put the bowls together, add cooked quinoa to each serving bowl. Add the mushroom, kale, and asparagus mix on top. Before serving, top with chopped parsley and toasted almonds.

Prep Time: 10 minutes

Cook Time: 25 minutes

This delectable Kale Smoothie is a nutritious and healthy way to start the day. It's high in vitamins and minerals and a great way to get your greens.

Instructions: In a blender, combine all of the ingredients and blend until smooth. If the mixture is too thick, add more almond milk. Serve right away and enjoy.

This breakfast or brunch dish is colorful and good for you. It has roasted purple sweet potatoes, sauted kale, and perfectly fried eggs on top. This dish is sure to satisfy your morning hunger because it is full of flavor and good for you.

Ingredients: 2 medium purple sweet potatoes, diced. 2 cups chopped kale. 4 eggs. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: Preheat your oven to 400F 200C. In a large mixing bowl, toss the diced purple sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, onion powder, salt, and pepper until well-coated. Spread the seasoned sweet potatoes on a baking sheet and roast them in the preheated oven for 20-25 minutes or until they are tender and slightly crispy, stirring occasionally. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale to the skillet and saut for 3-5 minutes until it wilts and becomes tender. Season with a pinch of salt and pepper. In a separate skillet, fry the eggs to your desired level of doneness. Once the sweet potatoes are done roasting, remove them from the oven and combine them with the sauted kale in a serving dish. Place the fried eggs on top of the sweet potato and kale hash. Season the eggs with a little more salt and pepper if desired. Serve immediately, and enjoy your delicious Baked Purple Sweet Potato and Kale Hash with Fried Eggs!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Quinoa and Kale Patties are a tasty and healthy vegetarian option. Because they are made with quinoa and kale, these patties are full of protein and good for you.

Ingredients: 1 cup cooked quinoa. 2 cups chopped kale. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 cloves garlic, minced. 2 eggs, beaten. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil for cooking.

Instructions: Cooked quinoa, chopped kale, Parmesan cheese, breadcrumbs, minced garlic, beaten eggs, dried oregano, salt, and pepper should all be put in a large bowl together. Thoroughly mix the ingredients together until they are well blended. Use about 1/4 cup of the mixture for each patty when you make the patties. Set a pan on medium heat and add the olive oil. For three to four minutes on each side, or until golden brown and fully cooked, remove from the heat. Take it out of the pan and put it on a paper towel to soak up the extra oil. You can eat the quinoa and kale patties hot with your favorite sauce or put them in a bun and serve them as a veggie burger.

Prep Time: 15 minutes

Cook Time: 10 minutes

If you don't want to eat gluten, this Paleo Sweet Potato Gnocchi with Kale is a tasty alternative. The sweet potato naturally makes the gnocchi sweet and creamy, and the kale adds a healthy dose of greens. For people on a gluten-free or Paleo diet, this dish is a healthy and filling option.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1 egg, beaten. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups kale, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Optional: nutritional yeast for topping.

Instructions: Boil the diced sweet potatoes until they are fork-tender, about 10-12 minutes. Drain and let them cool slightly. In a large mixing bowl, mash the sweet potatoes until smooth. Add almond flour, coconut flour, arrowroot flour, beaten egg, salt, and black pepper to the mashed sweet potatoes. Mix until a dough forms. Divide the dough into small portions and roll each portion into a long rope on a lightly floured surface. Cut the ropes into bite-sized pieces to form the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Add chopped kale to the skillet and saut until wilted and tender, about 4-5 minutes. Return the cooked gnocchi to the skillet with the kale, and saut for an additional 2-3 minutes to combine the flavors. Season with salt and pepper to taste. Serve the Paleo Sweet Potato Gnocchi with Kale hot, and optionally sprinkle with nutritional yeast for added flavor. Enjoy your gluten-free and Paleo-friendly meal!

Prep Time: 30 minutes

Cook Time: 15 minutes

If you don't want to eat gluten, this Paleo Sweet Potato Gnocchi with Kale is a tasty alternative. The sweet potato naturally makes the gnocchi sweet and creamy, and the kale adds a healthy dose of greens. For people on a gluten-free or Paleo diet, this dish is a healthy and filling option.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1 egg, beaten. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups kale, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Optional: nutritional yeast for topping.

Instructions: Boil the diced sweet potatoes until they are fork-tender, about 10-12 minutes. Drain and let them cool slightly. In a large mixing bowl, mash the sweet potatoes until smooth. Add almond flour, coconut flour, arrowroot flour, beaten egg, salt, and black pepper to the mashed sweet potatoes. Mix until a dough forms. Divide the dough into small portions and roll each portion into a long rope on a lightly floured surface. Cut the ropes into bite-sized pieces to form the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Add chopped kale to the skillet and saut until wilted and tender, about 4-5 minutes. Return the cooked gnocchi to the skillet with the kale, and saut for an additional 2-3 minutes to combine the flavors. Season with salt and pepper to taste. Serve the Paleo Sweet Potato Gnocchi with Kale hot, and optionally sprinkle with nutritional yeast for added flavor. Enjoy your gluten-free and Paleo-friendly meal!

Prep Time: 30 minutes

Cook Time: 15 minutes

If you don't want to eat gluten, this Paleo Sweet Potato Gnocchi with Kale is a tasty alternative. The sweet potato naturally makes the gnocchi sweet and creamy, and the kale adds a healthy dose of greens. For people on a gluten-free or Paleo diet, this dish is a healthy and filling option.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1 egg, beaten. 1/2 tsp salt. 1/4 tsp black pepper. 2 cups kale, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Optional: nutritional yeast for topping.

Instructions: Boil the diced sweet potatoes until they are fork-tender, about 10-12 minutes. Drain and let them cool slightly. In a large mixing bowl, mash the sweet potatoes until smooth. Add almond flour, coconut flour, arrowroot flour, beaten egg, salt, and black pepper to the mashed sweet potatoes. Mix until a dough forms. Divide the dough into small portions and roll each portion into a long rope on a lightly floured surface. Cut the ropes into bite-sized pieces to form the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Add chopped kale to the skillet and saut until wilted and tender, about 4-5 minutes. Return the cooked gnocchi to the skillet with the kale, and saut for an additional 2-3 minutes to combine the flavors. Season with salt and pepper to taste. Serve the Paleo Sweet Potato Gnocchi with Kale hot, and optionally sprinkle with nutritional yeast for added flavor. Enjoy your gluten-free and Paleo-friendly meal!

Prep Time: 30 minutes

Cook Time: 15 minutes