This post may contain affiliate links for products I recommend. As part of the Amazon Associates Program, if you use these links to buy something, I may earn a small commission that helps me produce consistent content at no additional cost to you. Thank you for your continued support!
Kale, Sweet Potato, Chickpea Quinoa bowl is a high protein, veggie packed dish that I enjoy for lunch. This makes for a great mid-day energy boost to help me through those heavy meeting days. Use my make ahead tips in the recipe notes to ensure you get a healthy meal even during busy weeks.
If you make this recipe, let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @dishingwithheather. Love to see all of your tasty recreations!
Hungry for more? Be sure to follow along on Instagram, Youtube, Twitter and Pinterest to get the latest dish!
Kale, Sweet Potato, Chickpea Quinoa bowl
Vegetarian friendly protein packed bowl. Great make ahead meal for a quick and easy lunch (can be vegan too!)
Equipment
- 1 large fry pan
- Knife
- colander
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
- 1 tbsp maple syrup
- 2 tbsp olive oil
- salt and pepper
Quinoa
- 1 cup uncooked quinoa
- 16 oz vegetable broth
- bay leaf
Kale
- 2 bunches green kale
- 1/2 lemon
- 1 tsp garlic powder
- salt and pepper
- 1 tbsp olive oil
Chickpeas
- 1 can chickpeas
- 2 tsp garlic powder
Egg (optional)
- 4 large eggs
- 1 tbsp olive oil
- salt and pepper
- crushed red pepper flakes
Instructions
Sweet Potatoes
- Preheat oven to 400 degrees
- Scrub sweet potatoes clean and cut into 1/2 inch cubes
- Place in mixing bowl and add the remaining sweet potatoes ingredients and mix well
- Add to a 9×13 glass baking pan
- Bake for 35-40 minutes stirring halfway through
Quinoa
- Rinse quinoa in a sieve
- Add to a small pot along with the broth and bay lead
- Bring to a boil then turn down to a simmer. Let the quinoa cook for about 15-20 minutes until all the liquid has been absorbed, stirring every now and then.
- Remove bay leaf before serving.
Kale
- De-stem kale and rinse leaves in a colander
- Massage the kale for a few minutes — this process makes the kale less tough when you eat it. Let the kale dry or soak off most of the water with a paper towel
- Heat olive oil in a pan and add kale, garlic powder, salt and pepper and saute for about 5 minutes until done
- Turn the heat off and squeeze lemon over the kale and toss to ensure even distribution
Chickpeas
- Drain and rinse the chickpeas and let dry
- Transfer to bowl and add garlic powder, salt and pepper and mix well
Egg (optional)
- In a pan, heat oil and fry the egg sunny side up style over med high heat until it's to the done-ness you like
Assembly
- In your serving bowl, evenly distribute the ingredients. Add quinoa as a base, add kale, sweet potato and chickpeas. If using eggs, top each bowl with an egg and red pepper flakes
Notes
Make ahead instructions:
- Cook sweet potatoes, quinoa, and kale as instructed. Let cool and store in separate air tight containers in the fridge
- Prep chickpeas as instructed and store in the fridge
- Day of eating:
- Take sweet potatoes, quinoa, kale and chickpeas out of the fridge. Create your bowl and microwave until heated through (approx 1-2 minutes)
- If using egg, fry your egg and place on top of the heated food
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!
Enjoyed this recipe? Check out my other vegetarian friendly recipes here.