Quinoa Harvest Bowl with Sweet Potato & Kale
If you’re searching for a nourishing and satisfying meal, look no further than the Quinoa Harvest Bowl with Sweet Potato & Kale. This vibrant dish combines hearty quinoa, roasted sweet potatoes, and sautéed kale, all drizzled with a creamy maple-tahini dressing. Perfect for busy weeknights or impressing guests, it’s a versatile recipe that can be customized to your taste. Packed with nutrients and bursting with flavor, this bowl makes meal prep a breeze while adding a colorful touch to your dining table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 cups uncooked quinoa
- 4 cups vegetable broth (or water)
- 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
- Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes.
- Cook quinoa in vegetable broth according to package directions until fluffy (about 15 minutes).
- Sauté minced garlic in olive oil and add chopped kale; cook until wilted (3–4 minutes).
- Whisk together tahini, maple syrup, apple cider vinegar, and warm water to make the dressing.
- Assemble bowls by layering quinoa, sweet potatoes, kale, chickpeas, cranberries or pomegranate seeds, pumpkin seeds, and drizzle with dressing before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 12g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg