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Nourishing Plant-Based Winter Bowl Recipe

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A vibrant, nourishing plant-based winter bowl featuring roasted sweet potatoes, crispy chickpeas, quinoa, and seasonal toppings like kale and pomegranate seeds.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups kale, chopped
  • 1 avocado, sliced
  • 1/4 cup pomegranate seeds
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped nuts (almonds or walnuts)
  • Optional: 1/4 cup dried cranberries
  • Optional: 2 tablespoons hemp seeds
  • Optional: Drizzle of tahini or lemon tahini dressing

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook the quinoa according to package instructions. Fluff with a fork and set aside.
  3. Toss cubed sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread on half of the baking sheet.
  4. Toss chickpeas with remaining olive oil, salt, and pepper. Spread on the other half of the sheet.
  5. Roast for 25–30 minutes, until sweet potatoes are tender and chickpeas are crispy.
  6. Massage kale with a pinch of salt until tender and bright green.
  7. Assemble the bowl: start with quinoa base, then add roasted sweet potatoes, chickpeas, and kale.
  8. Top with avocado, pomegranate seeds, and optional toppings as desired.
  9. Finish with a drizzle of tahini or dressing and enjoy!

Notes

Ensure sweet potatoes are evenly cubed for uniform roasting. Avoid overcrowding the baking sheet to promote crispiness. Store components separately for up to 3 days.

Nutrition

Keywords: plant-based, winter bowl, quinoa, chickpeas, sweet potatoes, kale

Find it online: https://www.eatbrightly.com/plant-based-winter-bowl/