Description
A nutritious and satisfying grain bowl filled with seasonal vegetables and healthy toppings, perfect for any time of the year.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, diced
- 2 cups kale, chopped
- 1 avocado, sliced
- 1 cup chickpeas, cooked
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa and combine it with vegetable broth in a pot. Bring to a boil, then reduce to a simmer and cover, cooking for 15 minutes or until the broth is absorbed.
- While the quinoa cooks, toss the diced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In the last 5 minutes of roasting, add the kale to the baking sheet to wilt.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, kale, chickpeas, and avocado. Drizzle with lemon juice and mix gently.
- Serve warm or at room temperature.
Notes
- This bowl can be easily customized with your favorite vegetables or proteins.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: grain bowl, quinoa, healthy, vegetarian