Quinoa Sweet Potato Bowl
User Reviews
5
Quinoa Sweet Potato Bowl
Description
The Quinoa Sweet Potato Bowl layers roasted cubes of naturally sweet sweet potato and tender broccoli florets along with cumin- and paprika-spiced chickpeas. These components bring a balance of crispy edges and soft interiors. The quinoa provides a fluffy, nutty base while the massaged kale softened with lemon juice adds freshness and slight acidity to offset the sweetness and earthiness of the roasted vegetables.
The tahini dressing, made with runny tahini, lemon juice, maple syrup, and Dijon mustard, introduces a creamy, tangy note that complements the bowl’s varied textures and flavors. This mix of ingredients creates a wholesome, filling meal that can be served warm or at room temperature.
Incorporating orange slices and shredded red cabbage offers a contrast in color and a bright pop of flavor, enhancing the bowl’s complexity. Sesame seeds add subtle crunch and nutty accents. This meal is adaptable and can include additional proteins or alternative vegetables depending on preference.
For best texture, store the chickpeas separately to maintain crispiness, and dress the kale just before serving. Mashed kale softened by lemon juice enhances the overall mouthfeel and flavor balance in the bowl.
Ingredients
The Bowls:
- 2 medium sweet potato cut into small bite-sized cubes
- 1 cup quinoa regular or tri-colored, dry
- 1 medium broccoli cut into florets, head
- 2 tablespoon extra virgin olive oil or avocado oil
- 1 oz can chickpeas drained, rinsed, and dried, unsalted
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 6 - 8 cups kale about 12-14 large kale leaves, stems removed and chopped
- 1 large lemon
- 1 cup red cabbage shredded
- 2 - 3 large orange peeled and sliced
- salt to taste
- black pepper to taste
- 2 tablespoon sesame seeds or hemp seeds
- 1 - 2 avocado sliced
- microgreens optional
The Tahini Dressing:
- ¼ cup tahini runny
- 2 tablespoon lemon juice
- 1 tablespoon maple syrup real
- 2 teaspoon Dijon mustard
- 3-4 tablespoon water
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed sweet potatoes and broccoli with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly across two-thirds of the baking sheet, ensuring they don't overlap.
- In the same bowl, toss the chickpeas with 1 tablespoon of olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them across the remaining third of the lined baking tray.
- Roast for 20-30 minutes, or until the vegetables are browned and crisp, and cooked to your preference.
- Meanwhile, cook the quinoa according to the package instructions.
- While the vegetables roast, prepare the dressing by whisking together all the ingredients. Adjust the consistency with water to your liking. Set aside.
- In a large mixing bowl, combine the kale leaves with the juice from 1 lemon and half of the tahini dressing. Massage the kale leaves with your hands or tongs until they soften and wilt, reducing in size by about half.
- To assemble the bowls, start with a base of massaged kale and top it with roasted sweet potatoes, broccoli, chickpeas, quinoa, shredded red cabbage, orange slices, avocado, microgreens (if using), and sesame seeds.
- Drizzle the remaining tahini dressing over the assembled bowls. Serve and enjoy!
Notes
- Store chickpeas separately to keep them crisp until serving.
- Massage kale with lemon juice to soften its texture and improve flavor.
- Optional protein additions include tofu, chicken, beef, or shrimp for variety.
- Substitute sweet potatoes with Japanese sweet potatoes, butternut squash, or carrots as alternatives.
- Cauliflower or Brussels sprouts can replace broccoli for different flavors and textures.
- White beans make a suitable alternative for chickpeas.
- Spinach or Swiss chard can be used in place of kale for a milder leafy green.
- Almond or peanut butter can substitute tahini, but add extra water for consistency.
- Honey or agave syrup can replace maple syrup in the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 575mg | 24% |
| Potassium | 1589mg | 34% |
| Fiber | 16g | 64% |
| Sugar | 15g | 30% |
| Vitamin A | 20717IU | 414% |
| Vitamin C | 254mg | 282% |
| Calcium | 280mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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