Rinse and drain the quinoa to remove bitter coating. Place the quinoa, water, and salt in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and cook for about 15-20 minutes or until the water is absorbed. Remove from heat and set aside.
While the quinoa is cooking, peel and dice the yams or sweet potatoes into ½ inch cubes. Toss in olive oil and spread evenly on a baking sheet. Bake in preheated oven for 15 to 20 minutes until tender and slightly browned.
Remove stems from the kale and slice crosswise into thin strips. Rinse and drain in a salad spinner if necessary to clean the kale.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the onions for a few minutes, until soft and translucent. Add the garlic, cumin, chili powder, coriander and cook an additional minute. Add the beans along with a tablespoon or two of water and cover to reheat the beans. Add the chopped kale and sauté until the kale is tender and bright green, about 2 or 3 minutes. Season with salt and pepper to your preference.
Layer quinoa in the bottom of each bowl and top with the bean/kale mixture and the roasted sweet potatoes. Top with cilantro and drizzle sour cream and lemon juice on top if desired.
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