3 cups packed, chopped kale
3 cups cooked quinoa
2 cups broccoli, chopped
½ cup onion, chopped
15 oz. can whole coconut milk
15 oz. can cannellini beans, drained
¼ cup nutritional yeast
1 tsp sea salt
½ tsp thyme
½ tsp rosemary
Pinch of cayenne pepper (optional)
In a large bowl, combine kale, broccoli, onion and cooked quinoa.
Blend remaining ingredients together until well-combined.
Add to veggie bowl, and stir well to combine.
Pile into 8 x 8 inch (20 x 20 cm) casserole dish
Bake for 40 minutes at 375ºF (180ºC).