These Sweet Potato and Kale Quinoa Bowls are a great healthy dish to add to your meal plan this week. They're vegetarian power bowls filled with whole grains and loads of fiber. These bowls would be great for lunch or dinner, and will give you that boost of energy you need to get through the day.
Ingredients
These ingredients are usually fresh and available all year round, however these flavors are perfect for the fall.
Quinoa: Some cooked quinoa is the base for these bowls. I liked to cook mine in vegetable or chicken broth for the best flavor, however you can always use water if you prefer. Just follow the package instructions for the cook time and directions.
Sweet Potato: Just one medium sweet potato, cut into ½" cubes. These are high in fiber and filled with lots of vitamins and minerals.
Kale: Chopped kale with the large stems removed. If you don't like kale, you could substitute baby spinach.
Chickpeas: Half a can of chickpeas (aka garbanzo beans). These are also high in fiber, which is great for your gut and will help you feel full longer.
Olive Oil: For drizzling over the sweet potatoes and chickpeas to roast. I like Delallo Extra Virgin Olive Oil.
Seasoning: Sea salt and pepper for the sweet potatoes. Cumin, paprika, cinnamon, sea salt, and pepper for the chickpeas.
Goat Cheese: Top the bowls with crumbled goat cheese. Feta or cotija cheese would be good substitutes for the goat cheese. Leave this out to make it Vegan.
Dried Cranberries: These add a little tart and sweet flavor to the bowls. If possible, use low sugar dried cranberries.
Apple Cider Vinaigrette: A simple mix of olive oil, apple cider vinegar, pure maple syrup, salt, and pepper.
Step-By-Step Instructions
These Sweet Potato and Kale Quinoa Bowls are easy to make and can be ready in just over 30 minutes. That's how long it takes the sweet potatoes and chickpeas to roast. You can prepare the rest of the ingredients and start to assemble the bowls while they roast.
- Roast the Sweet Potatoes and Chickpeas. Preheat the oven to 425°. Place the sweet potatoes on half of a large baking sheet and spread out evenly. Rinse and drain the chickpeas. Spread on a clean kitchen towel and pat dry. Place on the other half of the baking sheet. Drizzle the sweet potatoes and chickpeas with olive oil. Season both with salt and pepper. Season the chickpeas with cumin, paprika, and cinnamon. Bake for 15 minutes, then flip. Bake for another 10-15 minutes until sweet potatoes are tender and starting to crisp and the chickpeas are crispy.
- Prepare the Apple Cider Vinaigrette. While the potatoes and chickpeas bake, prepare the quinoa bowl dressing. In a bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
- Massage the Kale. Place the chopped kale in a bowl. Massage with 1 teaspoon of prepared apple cider vinaigrette. This will break down the tough fibers in kale and make it more tender.
- Assemble the Bowls. Divide the quinoa among two bowls. Top each with equal amounts of roasted sweet potatoes, roasted chickpeas, kale, dried cranberries, and goat cheese. Drizzle the dressing over each and serve!
Serving Suggestions
You can serve these Sweet Potato and Kale Quinoa Bowls warm or cold. If you would like to meal prep ahead of time, I would recommend storing the roasted chickpeas at room temperature and the dressing separately in the refrigerator and adding them on just before serving. These are best eaten within 2-3 days of storing.
These plant based bowls are a great vegetarian (and vegan if you leave out the goat cheese) meal. However, if you'd like to add some meat to these bowls, you could add some grilled chicken in place (or in addition to) the chickpeas.
More Recipes
- Apple Arugula Salad with Maple Vinaigrette
- Crunchy Chickpea Mediterranean Salad
- Roasted Butternut Squash, Brussels Sprouts, and Dried Cranberries
Sweet Potato and Kale Quinoa Bowl
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 Servings 1x
Description
These Sweet Potato and Kale Quinoa Bowls are a great healthy dish to add to your meal plan this week. They're vegetarian power bowls filled with whole grains and loads of fiber. These bowls would be great for lunch or dinner, and will give you that boost of energy you need to get through the day.
Ingredients
For the Quinoa Bowls
- 1 medium sweet potato (cut into ½" cubes)
- ½ (15oz) can chickpeas, drained and rinsed
- 1 ½ tablespoons olive oil
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ⅛ teaspoon cinnamon
- sea salt and pepper
- 1 cup kale, chopped with large stems removed
- 1 cup quinoa, cooked
- ¼ cup dried cranberries
- 2 tablespoons crumbled goat cheese
For the Apple Cider Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons pure maple syrup
- salt and pepper, to taste
Instructions
- Preheat oven to 425°. Place the sweet potato cubes on half of a large baking sheet. Spread the drained and rinsed chickpeas on a kitchen towel. Pat dry. Place the chickpeas on the other half of the large baking sheet. Drizzle the olive oil over the sweet potatoes and chickpeas. Season both with salt and pepper. Toss the potatoes to evenly coat. Season the chickpeas with cumin, paprika, and cinnamon, tossing to evenly coat the chickpeas. Bake for 15 minutes, then flip the potatoes and chickpeas to be sure they're cooking evenly. Bake another 10-15 minutes until sweet potatoes are tender and starting to crisp along the edges, and the chickpeas are crispy.
- While the potatoes and chickpeas bake, prepare the apple cider vinaigrette. In a bowl or jar, whisk together the olive oil, apple cider vinegar, and maple syrup. Season with salt and pepper to taste. Set aside.
- In a bowl, massage the chopped kale with 1 teaspoon of the prepared apple cider vinaigrette. This makes the kale more tender.
- Assemble the bowls. Divide the cooked quinoa among 2 bowls. Top each with equal amounts of roasted sweet potatoes, roasted chickpeas, chopped kale, dried cranberries, and crumbled goat cheese. Drizzle the dressing over each and serve!
Notes
These bowls can be served warm or cold.
You can prepare these ahead of time. Store the roasted chickpeas in an airtight container at room temperature and add to the bowl just before serving. Store the rest of the ingredients, except the vinaigrette, in an airtight container in the refrigerator. The vinaigrette should be stored separately in the refrigerator and drizzled on just before serving.
Leave a Reply