Description
A vibrant and nutritious Harvest Bowl featuring roasted sweet potatoes, protein-rich chickpeas, fluffy quinoa, fresh greens, and creamy avocado, all tossed with a light lemon dressing. Perfect for a wholesome lunch or dinner, this recipe blends hearty textures and flavors with simple, healthy ingredients.
Ingredients
Scale
Grain
- 1 cup quinoa (or any grain of your choice)
- 2 cups vegetable broth (for cooking quinoa)
Roasted Vegetables
- 1 medium sweet potato (diced)
- 1 tablespoon olive oil (for roasting vegetables)
- 1 teaspoon paprika (for seasoning)
- 1 teaspoon garlic powder (for seasoning)
- to taste salt
- to taste pepper
Greens and Proteins
- 1 cup kale or spinach (chopped)
- 1 cup chickpeas (drained and rinsed)
Toppings and Dressing
- ½ avocado sliced
- ¼ cup nuts or seeds (e.g., pumpkin seeds or almonds)
- ¼ cup feta cheese (optional, crumbled)
- 2 tablespoons lemon juice (for dressing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
- Cook Quinoa: Rinse the quinoa under cold water then combine it with vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and cooked through.
- Season Sweet Potatoes: In a mixing bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper ensuring they are evenly coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through for even cooking.
- Prepare Greens: While the sweet potatoes roast, massage the kale lightly with salt to soften it or chop the spinach and set aside.
- Roast Chickpeas: Once the sweet potatoes are tender, add the rinsed chickpeas to the same baking sheet and roast for an additional 10 minutes to crisp them up slightly.
- Assemble Bowl: Start assembling your harvest bowl by placing a base of cooked quinoa, then layer roasted sweet potatoes, crispy chickpeas, and fresh greens on top.
- Add Toppings: Top the bowl with sliced avocado, sprinkle with nuts or seeds for crunch, and crumble feta cheese over if using for added creaminess and flavor.
- Dress and Serve: Drizzle the bowl with fresh lemon juice and serve immediately to enjoy the vibrant tastes and textures.
Notes
- You can substitute quinoa with other grains such as brown rice, farro, or barley.
- For a gluten-free option, make sure the grains and ingredients are certified gluten-free.
- Omit feta cheese to make the dish vegan and dairy-free.
- Add fresh herbs like parsley or cilantro for extra freshness.
- Leftovers can be stored in the refrigerator for up to 3 days and are great for meal prep.