Kale Quinoa Harvest Bowl
Ingredients
- 1 sweet potato, cubed
- 1 lemon, juiced, divided
- 1/4 tsp salt, pepper, garlic, cumin, cinnamon, thyme
- 1/2 C quinoa, cooked according to package
- 1 bunch kale, chopped
- 1 apple, sliced
- 1/2 C roasted chickpeas
- 1/4 C dried, unsweetened cranberries
- 1/4 C pecans, chopped
- 1 tbsp pumpkin seeds
Berry balsamic vinaigrette
- 1/4 C balsamic vinegar
- 2 tbsp sugar free jam (cranberry, raspberry, fig, strawberry)
- 1/2 tsp dried thyme or rosemary
- 1/2 tsp dijon mustard
- 1/2 lemon, juiced
- Salt and pepper, to taste
Preparation
Preheat oven to 425. Toss sweet potato with a small amount of olive oil or lemon juice and spices. Spread on a parchment lined baking sheet. Roast for 20-25 minutes until golden.
Add kale to a bowl and drizzle with remaining lemon juice and a small amount of oil if desired. Massage for 30 seconds until tender. Divide between serving bowls.
Top with quinoa, roasted sweet potatoes, and remaining ingredients.
Add all ingredients for vinaigrette to a blender or mix by hand until emulsified. Drizzle over bowls right before serving.
Tips
Choose a heartier green like kale, chard, or collard for a more filling and nutrient-dense base.
Add a grain or legume such as quinoa, rice, beans, or lentils to make the salad more protein-rich and satisfying.
Include roasted veggies like carrots, sweet potatoes, mushrooms, peppers, cauliflower, or broccoli for a cozy comfort food feel.
Add nuts and seeds for crunch and extra protein.
Make homemade dressing as it is easy, more delicious, healthier, and free of preservatives.
