Name: Quinoa Harvest Bowl with Sweet Potato & Kale
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups uncooked quinoa, rinsed; 4 cups vegetable broth (or water); 4 medium sweet potatoes, peeled and cubed; 4 tablespoons olive oil, divided; 2 teaspoons smoked paprika; 2 bunches kale, stems removed and chopped; 4 cloves garlic, minced; 1½ cups cooked chickpeas (or roasted for extra crunch); 1 cup dried cranberries or pomegranate seeds; 1 cup roasted pumpkin seeds (pepitas); Salt and pepper, to taste; ½ cup tahini; ¼ cup maple syrup; ¼ cup apple cider vinegar; 2–4 tablespoons warm water (to thin)

Description

A nourishing quinoa harvest bowl with sweet potato and kale that combines comfort food flavors with wholesome nutrition.

Ingredients

Scale

2 cups uncooked quinoa, rinsed
4 cups vegetable broth (or water)
4 medium sweet potatoes, peeled and cubed
4 tablespoons olive oil, divided
2 teaspoons smoked paprika
2 bunches kale, stems removed and chopped
4 cloves garlic, minced
1½ cups cooked chickpeas (or roasted for extra crunch)
1 cup dried cranberries or pomegranate seeds
1 cup roasted pumpkin seeds (pepitas)
Salt and pepper, to taste
½ cup tahini
¼ cup maple syrup
¼ cup apple cider vinegar
2–4 tablespoons warm water (to thin)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Toss well and spread evenly on a baking sheet. Roast for about 25-30 minutes, flipping halfway through.
While the sweet potatoes roast, bring the vegetable broth to a boil in a medium pot. Add the rinsed quinoa, cover, reduce heat, and simmer for about 15 minutes or until liquid is absorbed. Fluff the quinoa with a fork when done.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add chopped kale and sauté for 3-4 minutes until wilted.
In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and a pinch of salt. Slowly add warm water until you reach desired dressing consistency.
To assemble, start with a generous portion of quinoa, layer with roasted sweet potatoes and sautéed kale, followed by chickpeas. Top with dried cranberries or pomegranate seeds, pumpkin seeds, and drizzle with tahini dressing. Serve warm.

Notes

Feel free to customize with different greens, proteins, or dressings to suit your taste.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting, Sautéing, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 12g
Sodium: 200mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 20g
Cholesterol: 0mg

Keywords: quinoa bowl, vegan, healthy recipe, sweet potato, kale