Harvest Bowl
A wholesome and hearty meal featuring a mix of grains, vegetables, and proteins, perfect for lunch or dinner.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Medium saucepan
Ingredients
Grains
- 1 cup quinoa or any grain of your choice
- 2 cups vegetable broth for cooking quinoa
Vegetables
- 1 medium sweet potato diced
- 1 tablespoon olive oil for roasting vegetables
- 1 teaspoon paprika for seasoning
- 1 teaspoon garlic powder for seasoning
- 1 cup kale or spinach chopped
- 1 cup chickpeas drained and rinsed
- 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
Seasonings
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water and combine it with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- In a mixing bowl, combine diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
- Roast sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through.
- Prepare your greens. Massage kale lightly with salt or chop spinach and set aside.
- Once sweet potatoes are done, add chickpeas to the same baking sheet and roast for an additional 10 minutes.
- Assemble your harvest bowl starting with quinoa, then layer on roasted sweet potatoes, chickpeas, and fresh greens.
- Add sliced avocado, sprinkle with nuts or seeds, and crumble feta cheese on top if using.
- Drizzle with lemon juice and serve immediately.
Notes
Harvest bowls are versatile; feel free to swap grains, vegetables, and proteins based on your preferences.