Winter Lunch Bowls
Winter Lunch Bowls are the ultimate comfort food for chilly days, combining roasted sweet potatoes, nutritious quinoa, and vibrant kale in a hearty bowl. Drizzled with a zesty sauce and topped with nuts or seeds, these bowls offer a delightful blend of flavors and textures that will warm your soul. Perfect for meal prep or cozy dinners, this recipe is both simple and versatile, making it an ideal choice for anyone looking to enjoy a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes (about 500g), cubed
- 2 cups kale, chopped
- 1 can (15 oz) chickpeas, rinsed
- 2 tbsp olive oil
- Your favorite sauce (e.g., tahini or lemon dressing)
- ¼ cup nuts (e.g., almonds or pumpkin seeds), chopped herbs (e.g., parsley or cilantro)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes in olive oil, salt, and pepper; spread on the baking sheet and roast for about 25 minutes until tender.
- Cook quinoa according to package instructions; fluff when done.
- Sauté kale in a pan with olive oil over medium heat until wilted (about 5 minutes).
- Assemble bowls with quinoa as the base, topped with roasted sweet potatoes, sautéed kale, chickpeas, nuts/seeds, and drizzle with sauce before serving.
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 550
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: - Customize your bowl by using different grains like farro or barley. - Add spices such as smoked paprika for extra flavor. - Store leftovers in an airtight container for up to four days; reheat gently.