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 degrees Fahrenheit. Toss sweet potato cubes with a small amount of olive oil or lemon juice and spices. Spread on a parchment-lined baking sheet and roast for 20-25 minutes until golden.
Add chopped kale to a bowl, drizzle with remaining lemon juice and a small amount of oil if desired, and massage for 30 seconds until tender. Divide between serving bowls.
Top the kale with cooked quinoa, roasted sweet potatoes, sliced apple, roasted chickpeas, dried cranberries, chopped pecans, and pumpkin seeds.
For the vinaigrette, add all ingredients to a blender or mix by hand until emulsified. Drizzle over the bowls right before serving.
Tips
Choose a heartier green like kale, chard, collard, chopped broccoli, or Brussels sprouts for a more filling and nutrient-dense base.
Add a grain or legume such as quinoa, whole grain rice, beans, or lentils to make the salad more protein-rich and satisfying.
Include roasted vegetables like carrots, sweet potatoes, mushrooms, peppers, cauliflower, or broccoli for a cozy comfort food feel.
Add nuts and seeds for extra crunch and protein.
Make homemade dressings as they are easier to prepare, more delicious, healthier, and free of preservatives.
