Quinoa and Sweet Potato Bowl
A delicious and nutritious bowl of quinoa, roasted sweet potatoes, kale, and chickpeas, perfect for an easy weeknight dinner.
Ingredients
Base Ingredients
- 1 cup Quinoa Rinse thoroughly before cooking.
- 2 cups Water For cooking quinoa.
- 2 medium Sweet Potatoes Chopped into bite-sized cubes.
- 1 bunch Kale Washed and roughly chopped.
- 1 can Chickpeas Drained and rinsed.
Spices
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 2 tablespoons Olive Oil For roasting and sautéing.
- to taste to taste Salt & Pepper Adjust according to preference.
Instructions
Preparation
- Rinse quinoa under cold water, then combine with double the amount of water (1 cup quinoa to 2 cups water) in a pot. Bring to a boil, then simmer covered for about 15 minutes.
- Preheat oven to 400°F (200°C). Chop sweet potatoes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 25-30 minutes, flipping halfway.
Cooking
- In a large pan, heat a splash of olive oil over medium heat. Sauté chickpeas for around 5 minutes until they start to crisp.
- Add kale to the pan and sauté for another 3-5 minutes until wilted.
- Once the quinoa is cooked, fluff it with a fork and add it to the pan with chickpeas and kale. Mix in roasted sweet potatoes and sprinkle with spices. Stir to combine and let the flavors meld on low heat for a couple of minutes.
Final Touches
- Taste and adjust seasoning with more salt or pepper as desired.
Notes
For variations, feel free to swap in leftover chicken or seasonal veggies. This dish is vegetarian and can easily be made vegan.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 65gProtein: 15gFat: 10gSaturated Fat: 1gSodium: 500mgFiber: 10gSugar: 5g
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