Description
This Quinoa Harvest Bowl with Sweet Potato & Kale is a nutrient-packed, colorful meal perfect for fall or any time you crave a wholesome, plant-forward bowl. Loaded with quinoa, roasted sweet potatoes, chickpeas, kale, and a medley of toppings, it’s delicious, hearty, and naturally vegan!
Ingredients
- 1 1/2 cups cooked chickpeas
- 1 cup dried cranberries or pomegranate seeds
- 4 cloves garlic, minced
- 2 bunches kale, chopped
- 4 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1/4 cup maple syrup
- 1/2 cup tahini
- 2 cups quinoa
- 2 tsp smoked paprika
- Salt and pepper, to taste
- 1/4 cup apple cider vinegar
- 4 tbsp olive oil
- 1 cup roasted pumpkin seeds
- 2 tbsp water
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 2 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
- Cook quinoa according to package instructions in vegetable broth. Set aside.
- In a large skillet, heat remaining olive oil. Sauté garlic until fragrant, then add chopped kale and cook until wilted.
- In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and water to make a dressing.
- Assemble the bowls: start with quinoa, top with roasted sweet potatoes, sautéed kale, chickpeas, cranberries, and pumpkin seeds.
- Drizzle dressing over the top and serve warm or at room temperature.
Notes
- Swap cranberries for pomegranate seeds for a fresh, tangy twist.
- Add avocado slices for extra creaminess.
- Store leftovers in the fridge for up to 4 days — the flavors improve over time!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Roasting & Sautéing
- Cuisine: Healthy/Plant-Based