Sweet Potato-Quinoa Bowls
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Ingredients
- 2 (16-oz) pkg cubed sweet potatoes
- 3 Tbsp olive oil, divided
- ¾ tsp garlic salt, divided
- 3 (8-oz) pkg frozen Southwest quinoa
- 1 large shallot, chopped
- 8 cups chopped kale
- ½ cup (or more) olive oil vinaigrette
- 1 Tbsp Sriracha hot sauce
- 1 (6-oz) pkg crumbled feta cheese
- ½ 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, kale, cheese, and pepitas among 6 bowls; drizzle with vinaigrette.
30 Minute Meals Meal Plan
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