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Quinoa Harvest Bowl with Sweet Potato & Kale

Quinoa Harvest Bowl with Sweet Potato & Kale made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 medium sweet potatoes diced
  • 4 cups kale chopped
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 avocado sliced (for topping)
  • 1 tablespoon lemon juice for dressing

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with one tablespoon of olive oil, smoked paprika, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through.
  4. While the sweet potatoes are roasting, rinse the quinoa under cold water.
  5. Cook the quinoa according to package instructions, usually a 2:1 ratio of water to quinoa.
  6. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté until wilted, about 5-7 minutes.
  7. Once everything is prepared, assemble the harvest bowl: start with a base of quinoa, top with roasted sweet potatoes and sautéed kale.
  8. Finish with sliced avocado and a drizzle of lemon juice on top.