Description
A nutritious and vibrant Quinoa Harvest Bowl featuring roasted sweet potatoes, sautéed kale, protein-rich chickpeas, and a tangy tahini-maple dressing. This wholesome, plant-based meal is perfect for a satisfying lunch or dinner with a delightful balance of textures and flavors.
Ingredients
Scale
Grains & Vegetables
- 2 cups uncooked quinoa, rinsed
- 4 medium sweet potatoes, peeled & cubed
- 2 bunches kale, stems removed, chopped
- 4 cloves garlic, minced
Liquids & Seasonings
- 4 cups vegetable broth (or water)
- 4 tbsp olive oil, divided
- 2 tsp smoked paprika
- Salt & pepper, to taste
Protein & Toppings
- 1½ cups cooked chickpeas (or roasted for extra crunch)
- 1 cup dried cranberries or pomegranate seeds
- 1 cup roasted pumpkin seeds (pepitas)
Dressing
- ½ cup tahini
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 2–4 tbsp warm water (to thin)
- Salt, to taste
Instructions
- Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized.
- Cook Quinoa: Rinse quinoa thoroughly and cook it in 4 cups of vegetable broth or water according to package directions, usually about 15 minutes. Once cooked, fluff with a fork and set aside to keep warm.
- Sauté Kale and Garlic: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, then add the chopped kale. Cook, stirring frequently, for 3 to 4 minutes until the kale wilts yet remains vibrant. Lightly season with salt and pepper.
- Prepare Dressing: In a bowl, whisk together tahini, maple syrup, apple cider vinegar, and salt. Gradually add 2 to 4 tablespoons of warm water to achieve a smooth, pourable consistency. Adjust seasoning if needed.
- Assemble the Bowl: Place a generous scoop of quinoa as the base in each bowl. Top with roasted sweet potatoes, sautéed kale, cooked chickpeas, dried cranberries or pomegranate seeds, and roasted pumpkin seeds. Drizzle the tahini dressing over each bowl just before serving.
Notes
- For extra crunch, roast chickpeas with a drizzle of olive oil and spices at 400°F for 20-25 minutes.
- The tahini dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to substitute kale with spinach or Swiss chard for variety.
- Sweet potatoes can be roasted a day in advance and reheated before assembly.
- Add a squeeze of lemon juice to the dressing for added brightness.
