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Quinoa Harvest Bowl with Sweet Potato & Kale

Quinoa Harvest Bowl with Sweet Potato & Kale
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If you’re in search of a nourishing and delectable meal, look no further than the Quinoa Harvest Bowl with Sweet Potato & Kale. This vibrant dish is not only packed with wholesome ingredients, but it’s also incredibly versatile, making it perfect for busy weeknights or family gatherings. With its rich flavors and beautiful presentation, this bowl is sure to become a staple in your meal prep routine. Enjoy the satisfying combination of roasted sweet potatoes, sautéed kale, and protein-rich chickpeas topped off with a creamy maple-tahini dressing.

Ingredients

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  • 2 cups uncooked quinoa
  • 4 cups vegetable broth
  • 4 medium sweet potatoes, peeled & cubed
  • 4 tbsp olive oil, divided
  • 2 tsp smoked paprika
  • Salt & pepper, to taste
  • 2 bunches kale, stems removed, 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)
  • ½ cup tahini
  • ¼ cup maple syrup
  • ¼ cup apple cider vinegar
  • 2–4 tbsp warm water (to thin)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Roast for about 25-30 minutes until tender.
  2. In a pot, bring vegetable broth to a boil. Add rinsed quinoa, cover, and simmer for about 15 minutes until fluffy.
  3. In a skillet over medium heat, add the remaining olive oil and minced garlic; sauté chopped kale until wilted (about 3-4 minutes). Season with salt.
  4. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, warm water (to thin), and salt.
  5. To assemble, layer quinoa in bowls and top with roasted sweet potatoes, sautéed kale, chickpeas, cranberries or pomegranate seeds, and pumpkin seeds. Drizzle dressing on top.

Nutrition

Find it online: https://isabellacooks.com/quinoa-harvest-bowl-with-sweet-potato-kale/