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
Cook quinoa according to package instructions.
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, apple slices, roasted chickpeas, cranberries, pecans, and pumpkin seeds.
Add all ingredients for vinaigrette to a blender or mix by hand until emulsified. Drizzle over bowls right before serving.
