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Quinoa Harvest Bowl with Sweet Potato & Kale

This Quinoa Harvest Bowl features roasted sweet potatoes, sautéed kale, and a creamy tahini dressing, making it a nutritious and customizable meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 2 cups uncooked quinoa, rinsed
  • 4 cups vegetable broth (or water)
  • 4 medium sweet potatoes, peeled & cubed
  • 4 tablespoons olive oil, divided
  • 2 teaspoons smoked paprika
  • 2 bunches kale, stems removed & chopped
  • 4 cloves garlic, minced
  • 1.5 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
For the Dressing
  • 0.5 cup tahini
  • 0.25 cup maple syrup
  • 0.25 cup apple cider vinegar
  • 2-4 tablespoons warm water (to thin)
  • Salt, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potatoes with 2 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway through.
  3. Meanwhile, cook the quinoa in vegetable broth according to package directions. Once ready, fluff and set aside.
Cooking
  1. 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.
  2. Whisk together the dressing ingredients until smooth, adding warm water to reach your desired consistency.
Assembly
  1. Layer the quinoa, roasted sweet potatoes, sautéed kale, chickpeas, cranberries, and pumpkin seeds in a bowl.
  2. Drizzle the dressing on top and serve warm or at room temperature.

Notes

Feel free to customize the bowl with any leftover veggies. The dressing is essential and acts as the glue for all ingredients. Leftovers can be stored separately in airtight containers for up to 5 days.