Kasha with Purple Sweet Potatoes and Kale

Ingredients

• purple sweet potatoes
• red onion
• red bell pepper
• onion powder
• pippali
• Vegetable Broth 2.0
• roasted kasha
• kale
• chickpeas
• white miso paste
• Savory Spice Blend 2.0

Instructions

1. Roast sweet potatoes, red onion, and bell pepper on a parchment-lined sheet at 425°F ~25 min, stirring halfway. Season with onion powder and pippali.
2. Meanwhile, simmer kasha in Vegetable Broth 2.0, adding kale; cover 10 min until kasha is cooked (avoid overcooking). Drain.
3. Stir chickpeas, miso mixture, and Savory Spice Blend 2.0 into kasha.
4. Combine with roasted vegetables. Serve hot or at room temp.

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