Description
A nourishing fall delight packed with seasonal ingredients.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted sweet potatoes, cubed
- 1 cup kale, chopped
- 1/2 cup cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and drain.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
- While the quinoa cooks, preheat the oven to 400°F (200°C) and roast sweet potatoes for 25-30 minutes.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, kale, cranberries, and pumpkin seeds.
- In a small bowl, whisk together olive oil, maple syrup, salt, and pepper. Drizzle over the bowl and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other seasonal vegetables.
- This bowl can be made ahead and stored in the fridge for up to 3 days.
- For added protein, consider adding chickpeas or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg