SWEET GINGER KALE

Ingredients

• 30 g Brown rice
• 65 g Quinoa, uncooked
• 240 ml Broccoli, raw, cut into florets
• 170 g Fresh kale, roughly chopped
• 200 g Cherry tomatoes, halved
• 60 g Sweet potato, peeled and diced
• 1/2 pcs Onion, small
• 1 tbsp Ginger root, peeled, grated
• 2 tbsp Chili sauce, sweet, A Taste of Thai
• 2 tbsp Tamari sauce, MRSJP

Method

1. Preheat the oven to 425 degrees F.
2. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your oven tray spread out to arrange in an even layer. You don't want any potatoes overlapping. (I flip every 10 minutes and bake around 30 minutes)
3. Meanwhile cook the rice and the quinoa and set aside (according to the packet timings - brown rice will take longer)
4. Once it is all ready, in a frying pan add in pre-baked sweet potato and broccoli (lightly steam before if prefer softer), onions, ginger, sweet chili and tamari
5. Stir-fry for 3-5 mins on high heat
6. Then add in the rice and quinoa and toss
7. Turn off heat, cool slightly
8. Then toss in fresh kale and cherry tomatoes.
9. Serve and enjoy