Sweet Potato Quinoa Bowl
Cook the quinoa and roast the vegetables: Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quino…
- Cook40 min
- Total40 min
- Serves3
- LevelIntermediate
Ingredients
- 2 tbsp. plus 1 tsp. olive oil, divided
- 1 cup quinoa, rinsed
- 1 3/4 cups water or low-sodium vegetable broth
- 2 kosher salt
- 1 (15.5-ounce) freshly ground black pepper
- 1/2 cup sweet potatoes (about 1 pound total), quartered lengthwise, then cut crosswise into 2-inch pieces
- 2 ounces can chickpeas, drained, rinsed, and thoroughly patted dry
- 1 pitted castelvetrano olives, coarsely chopped # feta cheese (1/2 cup), crumbled (optional)
- 1/4 cup bunch lacinato kale, thick stems removed and leaves thinly sliced
- 1/4 cup For the pesto:
- 1 small tightly packed fresh basil leaves (or tender herb of your choice)
- 2 tbsp. roasted, unsalted almonds (or nut of your choice)
- 1 tsp. clove garlic
- olive oil
- finely grated lemon zest
Method
- Cook the quinoa and roast the vegetables: Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quinoa and cook, stirring, until any water has evaporated and quinoa is toasted, about 2 minutes. Stir in the water or broth and 1/2 teaspoon salt. Bring to a boil. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
- Meanwhile, place the sweet potatoes and chickpeas side-by-side on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil, season with 1 teaspoon salt and several grinds of pepper, and toss to coat. Roast, flipping the sweet potatoes halfway through, until the sweet potatoes are crispy on the outside and tender on the inside and chickpeas are browned in spots, 18 to 20 minutes total.
- When the quinoa is ready, remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork.
- Make the pesto: Finely chop the basil, almonds, and garlic; transfer to a small bowl. Add the oil, lemon zest, lemon juice, salt, and several grinds pepper, and stir to combine.
- Assemble the bowls: Stir the pesto into the cooked quinoa. Stir in the olives and feta. Divide mixture between 4 to 6 shallow bowls. Top with the sweet potatoes, chickpeas, and kale. Serve with lemon wedges.
