harvest bliss bowl

vegetarian vegan option 4.8 (124 reviews)
Harvest bliss bowl with quinoa, sweet potato and kale

why we love it

This bowl is our go‑to for cozy weeknights — it’s packed with color, texture, and that perfect tahini drizzle. The roasted sweet potatoes get slightly caramelized, the quinoa is fluffy, and the kale softens just enough. Completely adaptable, completely delicious.

prep: 15 min cook: 25 min serves 4 difficulty: easy
ingredients
  • 1 cup quinoa, rinsed
  • 2 medium sweet potatoes, cubed (about 500g)
  • 1 bunch kale, stems removed and chopped
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil, divided
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • salt and pepper to taste
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 2–3 tbsp warm water (to thin)
  • 1 small garlic clove, minced
  • pomegranate seeds and parsley for garnish (optional)

substitute quinoa with farro or brown rice; for a vegan bowl, skip any feta — it's already plant‑based!

method
  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1½ tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and edges are browned.
  2. Cook quinoa: In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
  3. Crispy chickpeas (optional): In a small bowl, toss chickpeas with ½ tbsp olive oil and a pinch of salt. Spread on a separate baking sheet and roast for 15–20 minutes, shaking halfway, until slightly crispy.
  4. Massage the kale: Place chopped kale in a large bowl. Add 1 tbsp olive oil and a pinch of salt. Massage with your hands for 2–3 minutes until the kale softens and turns bright green.
  5. Make tahini dressing: Whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add warm water while whisking until smooth and pourable.
  6. Assemble bowls: Divide quinoa among four bowls. Top with roasted sweet potatoes, massaged kale, and crispy chickpeas. Drizzle generously with tahini dressing. Garnish with pomegranate seeds and parsley if desired.

make ahead: roast veggies and cook quinoa up to 3 days ahead. assemble just before serving.

430 kcal per serving 14g protein 58g carbs 16g fat 12g fiber
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