Description
Cozy up with this nourishing winter harvest dinner bowl, filled with roasted sweet potatoes, hearty quinoa, and vibrant kale. A delightful blend of flavors perfect for chilly evenings.
Ingredients
Scale
- 2 medium-sized sweet potatoes
- 2 cups chopped kale
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (or maple syrup for a vegan option)
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast the Sweet Potatoes: Peel and cube the sweet potatoes into bite-sized pieces. Toss them in 1 tablespoon of olive oil, salt, and pepper. Spread on the baking sheet and roast for about 25-30 minutes until golden brown and tender.
- Prepare Quinoa: Rinse 1 cup of quinoa under cold water. Cook according to package instructions (typically about 15 minutes) in vegetable broth for added flavor.
- Sauté Kale: In a large skillet over medium heat, add another drizzle of olive oil before adding the chopped kale. Sauté until wilted, about 5-7 minutes, seasoning lightly with salt.
- Mix Up Your Dressing: In a small bowl, whisk together balsamic vinegar and honey until well combined.
- Assemble Your Bowl: Start with cooked quinoa as your base. Layer on roasted sweet potatoes and sautéed kale. Sprinkle dried cranberries and pumpkin seeds on top, then drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 525
- Sugar: 18g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg