Quinoa Bowl with Sweet Potatoes, Kale and Chickpeas
This quinoa bowl with sweet potatoes, kale and chickpeas is a simple, nourishing dish that works well as a light meal or a hearty side. It’s naturally vegan and packed with plant-based protein, fibre, and minerals, making it both filling and balanced. The combination of soft roasted-style sweet potatoes, tender kale and fluffy quinoa gives it a nice mix of textures, while the spices and lime add warmth and freshness. It’s also very flexible – you can add cheese, tempeh or extra toppings if you want to boost the protein further. Serve it warm or at room temperature, depending on the occasion.
Ingredients
Method
- Put the quinoa and water in a saucepan. Bring to a boil, then reduce the heat and cook for about 15 minutes, until the water is absorbed. Cover and let it rest for 10 minutes.
- Meanwhile, slice the onion, chop the garlic, and peel and dice the sweet potatoes.
- Heat a little oil in a frying pan and cook the onion for a couple of minutes until softened.
- Add the sweet potatoes and cook for about 5 minutes, stirring occasionally. Add a splash of water, cover, and cook for another 5 minutes until starting to soften.
- Add the garlic, spices, and half of the lime juice. Season with salt and pepper.
- Continue cooking until the sweet potatoes are tender. Add a little more water if needed.
- Stir in the chickpeas and kale, cover, and let the kale steam until wilted.
- Combine everything with the cooked quinoa and mix well.
- Serve warm or at room temperature, with an extra squeeze of lime if you like.