Sweet Potato-Quinoa Bowls
Ingredients
- 2 (16-oz) pkg peeled, cubed sweet potatoes
- 3 Tbsp olive oil, divided
- ¾ tsp garlic salt, divided
- 3 (8-oz) pkg frozen Southwest quinoa
- 1 large shallot, diced
- 8 cups chopped kale
- ½ cup vegan olive oil vinaigrette
- 1 Tbsp Sriracha hot sauce
- ¾ cup crumbled feta cheese
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat oven to 450°F. Toss potatoes with 2 Tbsp oil and ½ tsp garlic salt on a large rimmed baking sheet. Bake 25 minutes or until tender, stirring after 15 minutes.
- Meanwhile, cook quinoa according to package directions.
- Cook shallot in 1 Tbsp hot oil in a large skillet over medium-high heat 1 to 2 minutes or until lightly browned. Stir in kale and ¼ tsp garlic salt; cook until kale is wilted.
- Combine vinaigrette and Sriracha in a small bowl. Divide sweet potatoes, quinoa mixture, kale, cheese, and pepitas among 6 bowls; drizzle with vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
598
|
598
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 15 | 15 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 964 | 964 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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