Description
A nourishing and colorful quinoa bowl packed with roasted sweet potatoes, sautéed kale, crunchy pecans, and a tangy maple-Dijon dressing a wholesome meal full of texture and flavor.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil, divided
Salt and pepper, to taste
3 cups chopped kale, stems removed
1/4 cup dried cranberries
1/4 cup toasted pecans or walnuts
1/4 cup crumbled feta or goat cheese (optional)
For the dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
3. Meanwhile, cook quinoa according to package directions in vegetable broth or water. Fluff with a fork and set aside.
4. In a skillet, heat remaining olive oil over medium heat. Add kale and sauté until wilted, about 3–4 minutes. Season lightly with salt and pepper.
5. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
6. Assemble bowls by layering quinoa, roasted sweet potatoes, and sautéed kale.
7. Top with cranberries, pecans, and feta or goat cheese if using.
8. Drizzle with maple-Dijon dressing and serve warm or chilled.
Notes
Add grilled chicken or chickpeas for extra protein.
Swap kale for spinach or arugula if preferred.
The dressing can be made in advance and stored in the fridge for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 10g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: quinoa harvest bowl, sweet potato kale quinoa, healthy grain bowl, vegetarian meal, fall quinoa salad