Sweet Potato Harvest Bowl (Print Version)
# Ingredients:
→ For the Bowl
01 -
2 medium sweet potatoes, peeled and diced
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
04 -
1 cup cooked quinoa
05 -
1 cup kale, chopped
06 -
1/2 cup feta cheese, crumbled
07 -
1/2 cup dried cranberries
08 -
1/4 cup pecans, chopped (optional)
→ For the Cranberry Vinaigrette
09 -
1/4 cup cranberry juice
10 -
2 tablespoons apple cider vinegar
11 -
1 tablespoon honey
12 -
1/4 cup olive oil
13 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until well coated. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
02 -
In a small bowl, whisk together cranberry juice, apple cider vinegar, honey, olive oil, salt, and pepper until well combined. Adjust seasoning to taste.
03 -
In a large bowl, start with a base of cooked quinoa. Top with roasted sweet potatoes, chopped kale, crumbled feta cheese, dried cranberries, and chopped pecans if using. Generously drizzle the cranberry vinaigrette over the top of the bowl.
04 -
Serve immediately and enjoy this vibrant and nutritious Sweet Potato Harvest Bowl!