• 1 bunch curly kale, washed and de-stemmed
  • 1 tablespoon coconut oil
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups cooked quinoa
  • sea salt
  • 1/4 cup chopped fresh chives
  • 8 radishes, thinly sliced
  • 1 large beet, spiralized
  • 1 avocado
  • 1 lime
  • 2 medium carrots, peeled and sliced
  • Optional garnishes: pepitas + two-seeded dressing


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a large baking sheet with parchment paper.
  3. Tear the kale into large pieces and place on baking sheet. Massage the coconut oil into the kale leaves. Sprinkle with smoked paprika and sea salt, to taste.
  4. Roast the kale for 10-12 minutes or until just starting to become golden (it will not be completely crispy but parts of it will be).
  5. While the kale roasts, season the cooked quinoa with 1/4-1/2 teaspoon sea salt, a dash of black pepper, and fresh chives.
  6. Next, scoop the flesh of your avocado into a small bowl, squeeze the lime juice over top, and sprinkle with a dash of sea salt. Mash the avocado with a fork and set aside.
  7. To assemble the power bowls, place little piles of each of the roasted kale, carrots, radishes, quinoa, and spiralized beets into large bowls. Drop a dollop of the smashed avocado in the center and top with pepitas and two-seeded dressing, if desired. Serve and enjoy!
Two-seeded dressing…
  • 1/4 cup raw pepitas
  • 1/4 cup hemp seeds
  • 1/2 cup plain almond milk
  • 1 garlic clove, minced
  • 2 teaspoons champagne or white wine vinegar
  • 1/2 teaspoon sea salt
  • black pepper

Make the dressing by adding the pepitas, hemp seeds, almond milk, garlic, vinegar, 1/2 teaspoon sea salt, and freshly ground black pepper to a blender. Blend on high for 1-2 minutes and pour into a small container.

For last month’s tasty recipe, click here!
For even more information on foods that trigger your senses, click here!