Sweet Potato and Kale Grain Bowls

• 1 cup quinoa
• 2 cups water
• 2 medium sweet potatoes, diced
• 2 cups kale, destemmed and chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1/4 cup red onion, finely chopped
• 2 tablespoons pine nuts, toasted
• 1/4 cup crumbled feta cheese (optional)

Steps

1. 1 Rinse quinoa and cook in water according to package instructions.
2. 2 Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons olive oil, salt, pepper, and smoked paprika. Roast for 25 minutes.
3. 3 In a small bowl, whisk together lemon juice, honey, Dijon mustard, garlic, and remaining olive oil for the vinaigrette.
4. 4 Massage kale with a bit of vinaigrette and set aside.
5. 5 Once quinoa is cooked, fluff with a fork and let it cool slightly.
6. 6 Assemble bowls with quinoa, roasted sweet potatoes, and kale.
7. 7 Drizzle with vinaigrette, top with red onion, pine nuts, and feta if using.

Equipment

• Baking sheet
• Mixing bowls
• Whisk
• Cutting board and knife

Variations

• Add roasted chickpeas for a hearty crunch
• Substitute kale with spinach for a milder flavor

Substitutions

• Use tahini instead of olive oil in the vinaigrette for a nutty flavor

Pairings

• A crisp apple cider
• Warm, crusty bread

Nutrition

Tips

• For extra flavor, toast the pine nuts in a dry skillet until golden.
• You can swap quinoa for brown rice if preferred.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of water to maintain moisture.

Serving Suggestions

• Pair with a simple green salad
• Serve alongside grilled chicken for added protein

FAQ