Harvest Veggie Quinoa Bowl
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 large sweet potato, cubed
- 1 bunch kale, stemmed and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes and chickpeas on a large baking sheet. Drizzle with two tablespoons of olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly and roast for 25 to 30 minutes, or until the potatoes are tender and the chickpeas are slightly crispy.
- While the vegetables are roasting, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- In a small bowl, whisk together the tahini, maple syrup, lemon juice, and a splash of warm water. Continue whisking until the mixture is smooth and pourable. Adjust the salt to your preference.
- Place the chopped kale in a large mixing bowl with a tiny drizzle of olive oil and a pinch of salt. Use your hands to massage the kale for about 1 to 2 minutes until it becomes dark green and tender. This step makes the kale much easier to eat and digest.
- Divide the cooked quinoa among four bowls. Top with the roasted sweet potatoes, crispy chickpeas, and massaged kale. Sprinkle with dried cranberries and toasted pecans. Drizzle the creamy tahini dressing over the top and serve immediately.
Find it online: https://www.yucolor.com/healthy/harvest-veggie-quinoa-bowl/