Why Make This Recipe
This Quinoa Harvest Bowl with Sweet Potato & Kale is more than just a meal; it’s a celebration of flavors and nutrition. It’s perfect for those days when you want to eat something wholesome but don’t want to spend all your time slaving over the stove.
Loaded with protein-rich quinoa, sweet potatoes, and nutty pumpkin seeds, this bowl has everything your body craves. Plus, it’s super customizable! You can toss in whatever veggies you have lying around or switch out the dressing based on your mood. Trust me; this bowl hits all the right notes 🎶.
How to Make Quinoa Harvest Bowl with Sweet Potato & Kale
Let’s break this down into simple steps. Honestly, if you can preheat an oven and chop some veggies, you’re halfway there!
- Start by roasting the sweet potatoes to get that delicious caramelization.
- While they do their thing, cook up some fluffy quinoa.
- Next, sauté garlic and kale in a skillet. Hello, tasty greens!
- Finally, whip up a creamy dressing that’ll make you want to drink it straight from the bowl (not recommended, though 😅).
Don’t worry! Each step is super straightforward. Let’s dive into the specifics!
Ingredients:
- 2 cups uncooked quinoa, rinsed
- 4 cups vegetable broth (or water)
- 4 medium sweet potatoes, peeled & cubed
- 4 tbsp olive oil, divided
- 2 tsp smoked paprika
- 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)
- Salt & pepper, to taste
- ½ cup tahini
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 2–4 tbsp warm water (to thin)
- Salt, to taste
Directions:
Preheat your oven to 400°F (200°C).
Toss the sweet potatoes with 2 tbsp olive oil, smoked paprika, salt, and pepper. Roast those bad boys for 25–30 minutes, flipping them halfway. You want them golden and delicious!
Meanwhile, cook the quinoa in vegetable broth according to package directions. Once ready, fluff and set aside.
In a skillet, heat the remaining olive oil and sauté the garlic and kale until the kale wilts—about 3–4 minutes. Give it a light seasoning with salt.
Whisk together the dressing ingredients until smooth, adding warm water to reach your desired consistency. Drizzle, don’t drown, folks!
Now, it’s assembly time! In a bowl, layer the quinoa, roasted sweet potatoes, sautéed kale, chickpeas, cranberries, and pumpkin seeds. Drizzle that dreamy dressing on top and voilà! Dinner is served.
How to Serve Quinoa Harvest Bowl with Sweet Potato & Kale
Serve this bowl warm, or at room temperature if you want to channel your inner hipster. 😜 Feel free to garnish with extra pumpkin seeds or a sprig of kale for that Instagram-ready vibe. Trust me, your social media followers will thank you.
How to Store Quinoa Harvest Bowl with Sweet Potato & Kale
If you happen to have leftovers (which may be a miracle in itself), store the components separately in airtight containers. The quinoa and sweet potatoes last about 4–5 days in the fridge, while the dressing can hang out for about a week. Just make sure to give it a good shake before using it again.
Tips to Make Quinoa Harvest Bowl with Sweet Potato & Kale
- Batch cooking is your best friend here! Make extra quinoa and sweet potatoes to use throughout the week.
- Got leftover veggies? Toss them in! Zucchini, bell peppers, or even broccoli would fit right in.
- Don’t skimp on the dressing. It’s the glue that holds the deliciousness together!
- If you’re feeling adventurous, try adding some avocado or a sprinkle of feta cheese for that extra oomph!
Variation
Feel free to swap out the kale for spinach or even arugula if you prefer something with a peppery punch. You can also use butternut squash instead of sweet potatoes for a different twist. The world is your oyster (or, in this case, your quinoa bowl)!
FAQs
1. Can I make this bowl vegan?
Absolutely! This recipe is already plant-based! Just ensure your maple syrup and other ingredients are vegan-friendly.
2. What if I don’t have tahini?
No worries! You can use sunflower seed butter or even Greek yogurt as a tasty alternative for the dressing. Get creative!
3. How do I make it gluten-free?
Simply stick with quinoa (it’s gluten-free naturally) and check that your vegetable broth is certified gluten-free. You’re all good to go!
Now go forth and make your Quinoa Harvest Bowl with Sweet Potato & Kale—your taste buds will thank you! 🙌
Quinoa Harvest Bowl with Sweet Potato & Kale
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes with 2 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway through.
- Meanwhile, cook the quinoa in vegetable broth according to package directions. Once ready, fluff and set aside.
- In a skillet, heat the remaining olive oil and sauté the garlic and kale until the kale wilts, about 3–4 minutes. Season lightly with salt.
- Whisk together the dressing ingredients until smooth, adding warm water to reach your desired consistency.
- Layer the quinoa, roasted sweet potatoes, sautéed kale, chickpeas, cranberries, and pumpkin seeds in a bowl.
- Drizzle the dressing on top and serve warm or at room temperature.