Roasted Veggie and Quinoa Bowl

Preheat oven to 375 degrees Fahrenheit. Chop purple sweet potatoes, broccoli, and tricolor carrots. Arrange them on a baking sheet, spray with avocado oil, and season generously with curry powder, Himalayan pink sea salt, and pepper. Roast for about 25 minutes, or longer if you prefer them extra crispy. While the vegetables are roasting, cook quinoa according to package directions, using organic vegetable broth instead of water. Once cooked, mix the quinoa with smoked jalapeño kraut. Prepare a bed of kale in a bowl. Top the kale with the cooked quinoa mixture and the roasted vegetables. On the side, serve pinto beans, jalapeño cilantro hummus, and fresh carrots. Enjoy with a bottle of gingerade kombucha.