Quinoa Chicken Bowl

My bowl is a version of these bowls from Pinch of Yum...

http://pinchofyum.com/marinated-kale-and-chicken-bowls-with-sun-dried-tomato-sauce

http://pinchofyum.com/mediterranean-quinoa-bowls-with-roasted-red-pepper-sauce

Black bean bowl

Black beans:

2 garlic cloves, chopped

1/2 small onion, chopped

1/2 tsp cumin

1 can black beans, rinsed

Bay leaf

Salt & pepper

Sauté garlic and onion in 1tbsp oil. Add cumin and sauté one more minute. Add black beans, bay leaf and 1/2 cup water. Cover, bring to a boil, lower heat and gently simmer for 10 minutes. Mash about a third to half of the beans directly in the pot, add another 1/4 cup water and salt & pepper, continue to gently simmer for another 10 minutes. Stir and add 1/4 cup water (again), simmer 10 minutes. Stir, take off heat and set aside. 

1/2 cup quinoa (cook in 1 cup boiling water, set aside to cool the fluff)

1 small bunch kale, chopped bite size, rinse, drain and massage with dressing before adding quinoa. (Dressing - 1 tsp Dijon, 1 tbsp cider vinegar, s&p, olive oil)

2 sweet potatoes, peel, chop, toss with evo salt and pepper, roast 30 minutes 400F.

1 avocado

1/4 Jalapeno, sliced wafer thin

Chili sauce (jar with green lid)

Assemble bowl - fill half a shallow bold with quinoa/kale salad, the other half with sweet potato and black beans. Top with 1/2 avocado, sliced Jalapeno and chili sauce.  

Asian steak salad

 Marinade / Sauce

2 garlic cloves, grated

2 in piece of ginger, grated

2 tbsp sesame oil

4 tbsp soya sauce

1 tsp chili paste

Salad

1 cup shredded cabbage of you choice

1/2 cup julienned carrots

1/2 cup julienned peppers

4 green onions, thinly sliced

1tbsp mint, chopped

1/4 cup each basil and cilantro, chopped

2 cups kale, chopped 

1 Jalapeno, set aside separately 

2 steaks of choice

1/2 package rice noodles (size M if possible)

1/2 cup peanuts 

Marinade steaks in 1/4 of the sauce while you prep veggies in a large bowl. 

Toast peanuts lightly in a dry pan, do not walk away. Transfer to cutting board and chop. 

Cook noodles according to package, drain and rinse under cold water. Using kitchen shears cut up noodles to 1-2 inch pieces. 

Grill steak to desired doneness. 

Mix veggies and noodles with 1/2 the sauce mix well, add more sauce to your liking. Distribute evenly into 4 shallow bowls, top with sliced steak and peanuts (and jalapeños if using). Enjoy!