vegan quinoa bowl with sweet potatoes, kale, chickpeas, and a maple tahini dressing on a wood board. With blue napkin and gold forks.
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Kale and Sweet Potato Quinoa Bowls

Fluffy quinoa, crispy sweet potatoes, garlic kale, chickpeas all drizzled in an AMAZING maple tahini dressing. This quinoa bowl recipe is perfect for lunch or dinner. Make meal prep super easy with this vegan, gluten-free, healthy meal!
Course Dinner, Lunch
Cuisine American, Gluten Free, Vegan
Keyword plant based meal, recipes with quinoa, sweet potato and kale recipes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 494kcal
Author Amanda

Ingredients

  • 1 cup quinoa uncooked
  • 1 can chickpeas rinsed and drained

Sweet Potatoes:

  • 2 medium-sized sweet potatoes
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt

Kale:

  • 1 bunch kale de-stemmed and washed
  • 1/2 Tablespoon olive oil
  • 3-4 cloves garlic minced
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice about 1/4 lemon

Maple Tahini Dressing:

  • 1/4 cup olive oil
  • 2 Tablespoons tahini (sesame seed butter)
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons water
  • 1 Tablespoon maple syrup
  • 1 teaspoon lemon juice about 1/4 lemon
  • salt and pepper to taste

Toppings (optional):

  • pepitas (pumpkin seeds)

Instructions

Prepare Sweet Potatoes:

  • Preheat the oven to 425 degrees Fahrenheit and place the rack in the second to the top position.
  • Wash sweet potatoes and cut into 1/2 inch cubes. Mix in mixing bowl with 2 Tablespoons olive oil. Add 1/2 teaspoon salt.
  • Transfer to a baking sheet and bake for 30-35 minutes, rotating the pan halfway through.

Prepare Kale:

  • Destem kale and massage in warm water. Tear into pieces using hands.
  • Add olive oil to pan over low-medium heat. Add garlic and cook until fragrant (about 30 seconds). Add kale and cook until wilted stirring frequently (about 5 minutes).
  • Remove from heat and add salt and lemon juice. Set aside.

Cook Quinoa:

  • Rinse quinoa well in a fine mesh strainer. Bring 2 cups of water to boil and salt water. Add quinoa, cover, reduce heat to medium, and let simmer for 15 minutes.
  • Remove from heat and keep covered for 5-10 minutes. Fluff with fork.

Make Dressing:

  • Add all ingredients for dressing to a small mixing bowl and whisk until smooth.

Assemble Bowls:

  • Add 1/4 - 1/2 cup of cooked quinoa to bowl. Top with sweet potatoes, kale, and chickpeas. Top with dressing and pepitas (optional).
  • Leftovers keep in the fridge for about 5 days without dressing. Add the dressing before serving. 

Nutrition

Serving: 1bowl (1/4 recipe with dressing) | Calories: 494kcal | Carbohydrates: 65.9g | Protein: 13.6g | Fat: 21g | Saturated Fat: 2.9g | Sodium: 386mg | Potassium: 1001mg | Fiber: 9.3g | Sugar: 6.8g | Calcium: 130mg | Iron: 6.1mg