Description

This Quinoa Harvest Bowl with Sweet Potato & Kale is a vibrant, nutrient-packed meal perfect for a wholesome lunch or dinner. Featuring roasted sweet potatoes, sautéed kale, protein-rich quinoa and chickpeas, and a luscious tahini-maple dressing, this bowl balances earthy, sweet, and tangy flavors with a satisfying variety of textures. It’s easy to prepare and ideal for meal prep or feeding a crowd.

Ingredients

Scale

Grains & Legumes

2 cups uncooked quinoa, rinsed
1½ cups cooked chickpeas (or roasted for extra crunch)

Vegetables

4 medium sweet potatoes, peeled & cubed
2 bunches kale, stems removed, chopped
4 cloves garlic, minced

Liquids & Oils

4 cups vegetable broth (or water)
4 tbsp olive oil, divided
½ cup tahini
¼ cup maple syrup
¼ cup apple cider vinegar
2–4 tbsp warm water (to thin dressing)

Spices & Seasonings

2 tsp smoked paprika
Salt & pepper, to taste

Add-ons

1 cup dried cranberries or pomegranate seeds
1 cup roasted pumpkin seeds (pepitas)

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Instructions

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25 to 30 minutes, flipping halfway through to ensure even roasting and caramelization.
Cook the Quinoa: While the sweet potatoes roast, cook the rinsed quinoa in 4 cups of vegetable broth (or water) according to the package instructions. Once cooked, fluff the quinoa with a fork and set it aside to keep warm.
Sauté the Kale and Garlic: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Add the chopped kale and cook, stirring occasionally, until wilted and tender, approximately 3 to 4 minutes. Season lightly with salt and pepper.
Prepare the Dressing: In a bowl, whisk together tahini, maple syrup, apple cider vinegar, and salt. Gradually add 2 to 4 tablespoons of warm water, whisking continuously, to reach your desired dressing consistency—a smooth, pourable texture is ideal.
Assemble the Bowls: Start with a base of fluffy quinoa in each bowl. Top with roasted sweet potatoes, sautéed kale, cooked or roasted chickpeas, dried cranberries or pomegranate seeds, and roasted pumpkin seeds. Drizzle each bowl generously with the tahini-maple dressing before serving.

Notes

For extra protein and crunch, roast chickpeas in the oven before adding to the bowl.
You can substitute vegetable broth with water for a lighter taste.
Maple syrup in the dressing can be replaced with honey if not strictly vegan.
Feel free to swap out pumpkin seeds for toasted walnuts or pecans for different nutty flavors.
Leftovers can be stored in the refrigerator for up to 4 days; keep dressing separate until ready to serve to maintain freshness.