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Harvest Quinoa Bowl

A vibrant and nutritious bowl featuring fluffy quinoa, roasted sweet potatoes, crispy walnuts, and refreshing pomegranate seeds, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Grains and Broth
  • 1 cup quinoa Rinsed under cold water
  • 2 cups vegetable broth
Vegetables
  • 1 medium sweet potato, diced Roasted until crispy
  • 1 cup kale, chopped Sautéed
  • 1 cup chickpeas, drained and rinsed Can be swapped for black beans or lentils
Toppings
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnuts, chopped Adds crunch
Seasonings and Oils
  • 2 tablespoons olive oil Divided for cooking
  • 1 tablespoon maple syrup For drizzling
  • to taste Salt and pepper

Method
 

Preparation
  1. Rinse 1 cup of quinoa under cold water in a fine mesh sieve to remove any bitterness.
  2. Combine quinoa with 2 cups of vegetable broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
Roasting Sweet Potatoes
  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato in 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  2. Roast for about 20-25 minutes, until the edges are crispy and the center is soft.
Sautéing Kale
  1. In a large skillet, heat another tablespoon of olive oil over medium heat.
  2. Add the chopped kale and sauté until wilted, about 3-4 minutes.
  3. Stir in the drained chickpeas, cooking for another 2 minutes until heated through.
Assembling the Bowl
  1. In large serving bowls, layer quinoa, followed by the roasted sweet potatoes, sautéed kale and chickpeas.
  2. Drizzle with maple syrup, and top with pomegranate seeds and chopped walnuts.
Serving
  1. Mix it all together or leave it beautifully layered for family gatherings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 1-2 minutes, or warm on the stovetop with a splash of water.