Quinoa Sweet Potato Chickpea Avocado Bowl
Create a delicious vegetable grain bowl with quinoa, roasted sweet potatoes, and chickpeas, topped with creamy avocado and feta cheese.
Equipment
- small saucepan
- oven
- rimmed baking sheet
- large skillet
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- fork
Ingredients
Grain
- 1 cup uncooked quinoa rinsed
- 1 pinch salt
Roasted Vegetables
- 2 tbsp olive oil divided
- 1 medium sweet potato peeled and diced into 1/2-inch cubes
- 1 15-ounce can chickpeas rinsed and drained
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Sautéed Kale
- 4 cups fresh kale stems removed and leaves chopped
- 2 tbsp lemon juice freshly squeezed
Toppings
- 1 medium avocado sliced
- 1/4 cup crumbled feta cheese
- 2 tbsp toasted pumpkin seeds
Instructions
- Preheat your oven to 425°F (220°C). In a small saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
- On a large, rimmed baking sheet, toss the diced sweet potato and chickpeas with 1 tablespoon of olive oil, smoked paprika, and garlic powder. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
- While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and cook for 3-4 minutes, stirring frequently, until it is wilted and bright green. Remove from heat and stir in the lemon juice.
- To assemble the bowls, divide the cooked quinoa evenly between four bowls.
- Top with the roasted sweet potatoes and chickpeas, followed by the sautéed kale.
- Garnish each bowl with sliced avocado, a sprinkle of crumbled feta cheese, and a tablespoon of toasted pumpkin seeds for crunch.
Notes
For a vegan option, omit the feta cheese or use a plant-based alternative.