Mediterranean Quinoa Harvest Bowl with Sweet Potato & Kale
This nourishing Mediterranean harvest bowl combines roasted sweet potatoes, protein-rich quinoa, and garlicky kale, topped with creamy hummus and a lemon-herb dressing. It’s a beautiful blend of earthy, citrusy, and savory flavors — satisfying, wholesome, and 100% feel-good food.
⏱️ Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
For the Bowl
1 cup cooked quinoa
1 medium sweet potato, peeled and cubed
2 cups kale, stems removed and choppedm
1 tbsp olive oil (for roasting)
Salt and black pepper, to taste
¼ tsp smoked paprika (optional)
¼ cup cherry tomatoes, halved
2 tbsp crumbled feta cheese (optional)
2 tbsp roasted chickpeas or nuts (almonds/pistachios)
For the Lemon-Herb Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
½ tsp dried oregano or thyme
Salt and pepper, to taste
Optional Toppings
A dollop of hummus or Greek yogurt
Sliced avocado
Fresh parsley for garnish
Instructions
1. Roast the Sweet Potatoes
1. Preheat oven to 425°F (220°C).
2. Toss cubed sweet potatoes with olive oil, salt, pepper, and paprika.
3. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Cook the Quinoa
1. Rinse ½ cup raw quinoa under cold water.
2. In a pot, combine quinoa with 1 cup water and a pinch of sal.
3. Bring to a boil, then cover and simmer for 12–15 minutes until fluffy.
4. Fluff with a fork and set aside.
3. Sauté the Kale
1. In a pan, heat a drizzle of olive oil over medium heat.
2. Add chopped kale and a pinch of salt.
3. Sauté for 2–3 minutes until wilted but still vibrant green.
4. Make the Dressing
1. Whisk together olive oil, lemon juice, honey, mustard, oregano, salt, and pepper in a small bowl until smooth.
5. Assemble the Bowl
1. In a serving bowl, layer quinoa, roasted sweet potato, and sautéed kale.
2. Add cherry tomatoes and sprinkle with feta or chickpeas.
3. Drizzle generously with lemon-herb dressing.
4. Top with hummus or Greek yogurt and sliced avocado if desired.
5. Garnish with fresh parsley.
Notes & Tips
Add roasted carrots or beets for extra color and nutrition.
Swap quinoa with brown rice, farro, or couscous if preferred.
To meal prep: store components separately and assemble before serving for best freshness.
Great warm or chilled!
️ Nutrition information
Calories: ~480 kcal
Protein: 14 g
Carbohydrates: 58 g
Fat: 22 g
Fiber: 9 g