How to Make a Vibrant Vegetarian Harvest Bowl with Roasted Sweet Potato and Quinoa

Simple Summary

This Vegetarian Harvest Bowl with Sweet Potato is a nourishing and colorful meal that celebrates the best of autumn flavors. Packed with roasted vegetables, hearty grains, and plant-based protein, it's a satisfying dish that's both healthy and delicious.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.

3. Spread the seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.

4. While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy.

5. In another bowl, toss the sliced red bell pepper and red onion with the remaining 1 tablespoon of olive oil. Add these to the baking sheet with the sweet potatoes for the last 15 minutes of roasting.

6. Make the dressing by whisking together balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper in a small bowl.

7. In a large skillet over medium heat, sauté the kale with a splash of water until wilted, about 3-4 minutes.

8. To assemble the bowls, divide the cooked quinoa among 4 bowls. Top with roasted sweet potatoes, bell peppers, onions, chickpeas, and sautéed kale.

9. Sprinkle pumpkin seeds over each bowl and drizzle with the maple-balsamic dressing.

10. Serve immediately and enjoy your nourishing harvest bowl!

Chef's Notes

• For added protein, consider adding crumbled feta cheese or a soft-boiled egg to each bowl.
• You can substitute quinoa with other grains like farro, barley, or brown rice.
• Roast extra vegetables to use in salads or grain bowls throughout the week.
• This dish is excellent for meal prep – store components separately and assemble just before eating.
• For a nut-free version, replace pumpkin seeds with sunflower seeds or omit entirely.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to a week.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 15g
• Carbohydrates: 60g
• Fiber: 10g
• Fat: 20g (mostly healthy fats from olive oil and seeds)
• Rich in vitamins A and C, potassium, and antioxidants

Serving Suggestions

• Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.
• Serve alongside a slice of crusty whole-grain bread for extra heartiness.
• For a refreshing side, add a simple mixed green salad with lemon vinaigrette.
• This bowl is perfect for fall dinners, lunch meal prep, or as a colorful addition to potlucks.
• Garnish with fresh herbs like cilantro or parsley for an extra pop of flavor and color.