Harvest Bowl
A cozy and flavorful bowl featuring roasted sweet potatoes, chickpeas, fresh kale, and creamy avocado, celebrating the essence of autumn.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 1 bunch kale, stems removed and leaves chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions, rinsing it first under cold water.
- Preheat your oven to 400°F (200°C). Toss sweet potatoes and chickpeas with olive oil, salt, and pepper on a baking sheet. Spread them out and roast for 25-30 minutes.
- Heat a drizzle of olive oil in a skillet over medium heat, then sauté the kale until wilted, about 3-5 minutes.
- Combine the cooked quinoa, roasted sweet potatoes, chickpeas, and sautéed kale in a large bowl, tossing gently.
- Garnish with sliced avocado and drizzle with fresh lemon juice before serving.
Notes
Great for meal prep; store leftovers in the fridge for up to 3 days. Can be enjoyed cold as a salad too.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/harvest-bowl/