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
Scale
For the Quinoa Bowls
- 1 medium sweet potato (cut into 1/2" cubes)
- 1/2 (15oz) can chickpeas, drained and rinsed
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cinnamon
- sea salt and pepper
- 1 cup kale, chopped with large stems removed
- 1 cup quinoa, cooked
- 1/4 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 the oven to 425°F. 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.