Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium sweet potato, diced
- 2 cups kale, chopped
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, chopped
- Olive oil, salt, and pepper to taste
- Your choice of dressing (honey mustard or balsamic vinaigrette works well)
Instructions
- Prepare the ingredients by chopping fresh vegetables for the bowl.
- Cook the quinoa by combining rinsed quinoa and vegetable broth in a skillet, bringing it to a boil, then simmering for about 15 minutes.
- Roast the sweet potatoes after tossing them with olive oil, salt, and pepper at 425°F (220°C) for 20-25 minutes.
- Assemble the bowl by combining cooked quinoa, roasted sweet potatoes, kale, cherry tomatoes, avocado, feta, and walnuts; drizzle with dressing and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping dressing separate until serving.
- This recipe can be made vegan by omitting feta cheese or replacing it with a vegan alternative.
- Perfect for meal prep; store ingredients separately and combine before eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg