Healthy, quick, and quinoa kale sweet potato bowl that tastes like a trip to Morocco and is filled with plant-powered protein.
Quinoa Kale Sweet Potato Bowl Ingredients
- Quinoa. Any variety of quinoa will work. Personally, the tricolored quinoa blend is my favorite.
- Curry Powder. Depending on preference, choose either a mild or spicy curry powder blend.
- Raisins. Adds a nice sweetness to the quinoa.
- Sweet Potato. Pre-baked sweet potato is best because it gets a nice caramelization on the sweet potato when baked a second time.
- Cucumber. A nice added freshness and crunch.
- Tomatoes. Cherry tomatoes are my preferred but any variety will do.
- Spring Onion. For a nice mild onion flavor. Chives will also work or thinly sliced red onion.
- Tahini. Good quality tahini will make a huge difference. Or you could use hummus.
- Lime.
- Soy milk. Used both in the tahini sauce and when cooking the quinoa.
- Leafy greens. Whatever greens you have on hand will work. Pile it high!
How to make curry quinoa
In a large saucepan, combine 1 cup of soy milk and 2 cups of water, 1 cup quinoa, 1/4 cup raisins, and 1 tbsp of curry powder and bring to a boil; reduce heat.
Cover the pot with a lid and let it sit for 15-18 minutes or until the quinoa is tender and the liquid is absorbed.
Remove from heat and season with salt and pepper and fluff with a fork.
How to cook the sweet potatoes
While sweet potatoes are easy to cook, this method creates a soft and caramelized sweet potato that adds so much extra flavor to the dish.
Preheat oven to 350 degrees F.
Rinse and clean two large sweet potatoes and lightly poke sweet potatoes with a fork.
Add parchment paper to a baking sheet and add the sweet potatoes. Bake in the oven for 45 minutes or until the sweet potato is nice and soft. Allow the sweet potato to cool before moving to the next step.
Once the sweet potatoes are cooled, peel the skin and cut it into cubes. Add the cubed sweet potato to a lined baking sheet, and bake in the oven on the broil setting for 8 minutes or until the top is caramelized.
Tahini Sauce
This tahini sauce recipe is super easy and delicious.
Take 2 tsp of tahini, 2 tsp of soy milk, 1/2 squeeze of lime juice, finely diced spring onion, and mix together. That’s it! For a thinner consistency, add a splash of water.
Assembling Curry Quinoa Bowls
Place lettuce mix in a medium bowl then top with quinoa, sweet potato, cucumber, cherry tomatoes, and spring onion. Then drizzle on the tahini sauce and a squeeze of fresh lime juice, and enjoy!
Quinoa Kale Sweet Potato Bowl
Ingredients
- 1 cup quinoa
- 2 sweet potatoes
- 1 cup soy milk
- 1/4 cup raisins
- 1 cucumber
- 2 cups cherry tomatoes
- spring onion
- 2 tsp tahini
- 1 tbsp curry powder
- leafy greens
Instructions
Curry Quinoa
- In a large saucepan, combine 1 cup of soy milk and 2 cups of water, 1 cup quinoa, 1/4 cup raisins, and 1 tbsp of curry powder and bring to a boil; reduce heat. Cover the pot with a lid and let it sit for 15-18 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and season with salt and pepper and fluff with a fork.
Sweet Potatoes
- While sweet potatoes are easy to cook, this method creates a soft and carmelized sweet potato that adds so much extra flavor to the dish. Preheat oven to 350 degrees F. Rinse and clean two large sweet potatoes and lightly poke sweet potatoes with a fork. Add parchment paper to a baking sheet and add the sweet potatoes. Bake in the oven for 45 minutes or until the sweet potato is nice and soft. Allow sweet potato to cool before moving to the next step. Once the sweet potatoes are cooled, peel the skin and cut it into cubes. Add the cubed sweet potato to a lined baking sheet, and bake in the oven on the broil setting for 8 minutes or until the top is caramelized.
Tahini Sauce
- Take 2 tsp of tahini, 2 tsp of soy milk, 1/2 squeeze of lime juice, finely diced spring onion and mix together. That's it! For a thinner consistency, add a splash of water.
