This nourishing and delicious quinoa power bowl with sweet potato and kale paired with a creamy garlic dressing and spicy jalapenos is a perfect weekday meal prep recipe!
Lord have mercy it’s been a hot minute since I’ve posted a recipe!
My lack of recipe articles are mainly due to my ever changing food aversions and strange cravings that I am deeming not worthy of turning into actual blog posts. Alas, the moment has arrived when my eating habits are semi back to how they used to be!
Today’s recipe uses a widely known “superfood”, quinoa, from my favorite healthy grain producers Lundberg Family Farms! With Earth Day this month, it reminded me to be mindful of how I can support and live a life that is friendly to my environment, and one of the easiest ways that I support it by choosing brands that are eco friendly and also care for the environment. Lundberg has always emphasized how they use eco-friendly farming methods so you know I have to support brands that have this type of mission!
Anyways, this quinoa power bowl is one of my favorite recipes to make when I’m craving something comforting, full of flavor, and with a touch of creamy consistency. I’ve been craving pickled jalapenos lately and added them to this recipe, and let me tell you it really gives it incredible flavor!! You can of course, opt to not include jalapenos if you’re not into spicy foods.
This bowl also meets all the various types of nutrients I want in a meal: healthy fats from the olive oil, antioxidants and supporting vitamins from the kale and sweet potato, and protein, magnesium, zinc and fiber from the quinoa.
When making any type of grain based bowl, you can be totally creative with the veggies and other additions. You can add an additional protein source like poultry, eggs or tofu, or create a completely different type of flavor profile with different spices and sauces.
You can also make this recipe in large batches to prep for weeknight meals or to bring with you to the office for lunch!
Spicy Sweet Potato Quinoa Power Bowl
- 2 cups uncooked quinoa
- 4 cups low sodium veggie or bone broth
- 1 yellow onion chopped
- 3 garlic cloves chopped
- 3 tbsp olive oil
- 1 sweet potato diced
- 1 sweet red bell pepper diced
- 1 bunch of kale, shredded
- Salt and pepper to taste
- 2 tbsp pickled jalapenos (optional)
- Sour cream or vegan sour cream to garnish
1: Cook the quinoa according to package instructions – use broth instead of water to add flavor.
2: Preheat the oven to 450 degrees – cover a large sheet pan with parchment paper.
3: In a large mixing bowl combine the onion, garlic, sweet potato, red bell pepper, kale, olive oil, and salt n pepper together. Once tossed together, add and spread out on the parchment paper and bake in the oven for about 40 minutes or until crispy.
4: Once the quinoa is drained, add the roasted vegetables to the medium saucepan and mix in with the quinoa – top of pickled jalapenos and sour cream and serve!
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