Sweet Potato Kale and Quinoa Power Bowls

• 1 cup quinoa
• 2 cups water
• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups kale, torn into bite-sized pieces
• 1/2 cup crumbled feta cheese (optional)
• 2 tablespoons sesame seeds
• Juice of 1 lemon
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon honey

Steps

1. 1 Rinse quinoa under cold water and drain.
2. 2 In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to simmer for 15 minutes. Fluff with a fork and set aside.
3. 3 Preheat oven to 400°F. Toss sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper.
4. 4 Spread sweet potatoes on a baking sheet and roast for 25 minutes until tender.
5. 5 In a large bowl, combine kale with lemon juice, remaining olive oil, and honey. Massage into kale until wilted.
6. 6 Divide quinoa among four bowls, top with roasted sweet potatoes, kale, feta (if using), and sesame seeds.

Equipment

• Baking sheet
• Medium saucepan
• Large mixing bowl

Variations

• Swap kale for spinach if you prefer a milder flavor.
• Add roasted butternut squash for a hearty twist.

Substitutions

• Use almond milk in place of water for cooking quinoa for a creamier texture.
• Substitute feta with toasted pumpkin seeds for a vegan option.

Pairings

• Serve with a fresh green salad.
• Pair with a simple vinaigrette for a refreshing contrast.

Nutrition

Tips

• For extra crunch, toast sesame seeds in a dry skillet before serving.
• You can roast the sweet potatoes ahead of time and store them in the fridge until ready to assemble the bowls.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to maintain moisture.

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

Serving Suggestions

• Pair with a tangy tahini dressing for extra flavor.
• Add a side of roasted chickpeas for added crunch and protein.

FAQ