Quinoa and Kale Power Bowl
Fuel your day with this vibrant Quinoa and Kale Power Bowl a wholesome, nutrient-packed recipe that’s as delicious as it is satisfying! Loaded with protein-rich quinoa, fresh kale, and a colorful mix of veggies, this healthy bowl is perfect for clean eating, meal prep, or a quick balanced lunch.
Ingredients
- For the Bowl
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups chopped kale, stems removed
- 1 cup cherry tomatoes, halved
- 1 cup roasted sweet potatoes, cubed
- ½ cup shredded carrots
- ½ avocado, sliced
- ¼ cup toasted pumpkin seeds or almonds
- Salt and black pepper to taste
- For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and black pepper to taste
Instructions
- Step 1: Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
- Step 2: Preheat oven to 200°C (400°F). Toss sweet potato cubes with a little olive oil, salt, and pepper. Roast for 20 minutes or until tender and slightly caramelized.
- Step 3: While sweet potatoes are roasting, massage chopped kale with a pinch of salt and a teaspoon of olive oil for 2–3 minutes until softened and bright green.
- Step 4: Prepare the dressing by whisking together olive oil, lemon juice, tahini, Dijon mustard, maple syrup, salt, and black pepper in a small bowl until smooth.
- Step 5: In a large bowl, combine cooked quinoa, massaged kale, roasted sweet potatoes, cherry tomatoes, shredded carrots, and sliced avocado.
- Step 6: Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
- Step 7: Sprinkle toasted pumpkin seeds or almonds on top for added crunch and garnish. Serve immediately.